Recipe for a gourmet seafood breakfast

We managed to get this photo just before Steve Jacobs polished it off!

Here is the recipe:

4 free range eggs,
1 skinned, diced ripe tomato
1 dollop of butter
2 tbsp Extra virgin olive oil
6 yabbie tails - cooked and chopped
Pinch of Murray River Salt and black pepper, freshly ground
Pinch of flat leaf parsley

Beat the eggs lightly with seasoning. In a non stick pan melt butter and
oil.Add tomatoes and cook a little. Add chopped yabbies and eggs. With a
rubber spatula scramble the eggs very rapidly until just cooked - the
residual heat can do the rest.

Place on good toasted bread and scatter parsley leaves over the dish.

Buon appetito!