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Just look at these roman tomatoes, I had to have them when I spotted it at the supermarket, and they are the bestest, juiciest tomatoes ever in this world… no this universe!

Funny thing is I actually not a tomato person, I don’t mind them but I don’t miss them either. Maybe because I just don’t fancy those common big round tomatoes that are pretty to look at but rather tasteless most time. I tend to go for cherry tomatoes or romans, they are sweeter and more flavour. I got a full punnet of these romans and decided to roast them in oven and make a simple tasty breakfast.

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I also got myself a loaf of ciabatta from Harris Farm Market, and some Perfect Italiano ricotta love from the good people at Mark Comms. I actually didn’t know there are so many variety in the Perfect Italiano ricotta cheese range. Ricotta for any occasions – from original, to light, to “extra” light; then there is also savoury ricotta and sweet ricotta. I decided to use the light ricotta for the breakfast, and churned up a light and fluffy scrambled eggs. Oh! Don’t forget the bacon!

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The ricotta is naturally with high water content, so I do need to drain most of the water out through a sieve before adding it into the egg mixture. I followed Gordan Ramsay’s recipe for the perfect scrambled egg plus adding my own ricotta. The end result is a creamy, light and soft scramble egg that just melt in the mouth. As a typical foodblogger, the whole food photography session took quite some time and eventually there was some water leaking out of the scrambled eggs. Next time I think I will wrap the ricotta in muslin and leave it overnight to let all water drain out thoroughly.

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Blistered roman tomatoes, creamy scrambed eggs, fry some bacon, toast the ciabatta on griller, a dollop of ricotta on side, drizzle some virgin olive oil all over – hmm.. my perfect breakfast.

Ricotta cheese courtesy of Perfect Italiano and Mark Comms. (Thanks Fleur!)