Vegetable Scrambled Eggs on Toast
Rinse tomatoes, cut in half, remove stalk, seeds and cut into 1 cm (approximately 1/2 inch) cubes. Rinse leek thoroughly and cut into rings. Heat 1 tablespoon oil, add leeks and sauté while stirring for about 3 minutes. Add tomatoes and cook briefly over lowest heat. Break eggs into a bowl, add cream, beat vigorously with a whisk and season with salt, pepper and paprika.
Heat toast. Heat butter and oil in a pan and cook egg mixture for a few minutes while stirring. Add 2-4 tablespoons cheese to the pan and mix. Add tomato and leek mixture, stir and season to taste. Serve scrambled egg mixture on toast. Sprinkle with remaining cheese and serve immediately.