Salted tomatoes and scrambled eggs for brunch.

I prepared the tomatoes the night before for this brunch. I placed cherry, plum and vine tomatoes in a colander with rock salt and left them over night to draw all of the juices out. Then I made scrambled eggs with feta cheese and cracked black pepper. Once the eggs are nearly done add the cheese then, so the cheese still has texture. Cook the tomatoes in a frying pan with a little black treacle, olive oil and oregano.
Make a pile of fresh spinach leaves and put the eggs and then the tomatoes on top. Drizzle some olive oil and sprinkle some cracked black pepper.

Enjoy!