Filled Breakfast Tomatoes

Preheat the grill until its hot.

Cut the top off of the tomatoes, and set aside. Carefully remove the insides of the tomatoes.

Break the eggs into a jug and mix together with a whisk. Season with salt and pepper. Mix in the chopped chives and parsley (keeping a little back for garnish).

Place a medium saucepan over a medium heat, do not let it get too hot. Add half the butter into the pan and swirl it around the saucepan.

When the butter is melted pour in the eggs. With a wooden spoon (preferably one with a point) stir briskly forwards and backwards making sure that the bottom doesn't stick. Add in the rest of the butter and stir through.

When the eggs are 3/4 cooked through remove from the heat. (The eggs will continue to cook off the heat).

Divide the scrambled eggs between the hollowed tomatoes place the tops back on an then place under the grill until the tomatoes are starting to cook and brown.