Scrambled Eggs with Tomatoes and Collards

After a long day of biking and adventure around Gov'ners Island, wanted something easy and healthy. This did the trick.

For the tomatoes. Sliced 'em. A little olive oil, salt, pepper and in the oven in a baking dish at 425 for 10 min.

For the collards:

sauteed shallots in butter

added some veggie stock (half a cup or so) and threw in the collard greens with some salt and pepper. Covered and let simmer for 10-15 min.

Scrambled eggs:

I really enjoy how this man tells us to make them. And he has a British accent, which automatically gives him great credibility. No creme fraiche for me, instead a bit of Romano cheese.

It was tasty. And pretty. My terrible camera could not capture its beauty, but trust me.