1. Tomatoes - drizzle the tomatoes with the oil and season with
black pepper. Roast for 8-10 minutes (or until tender in a
moderately heated oven. Keep warm and sprinkle with basil before
2. Mushrooms - fry the mushrooms in butter for 2-3 minutes, then add the garlic and chives. Continue cooking until the mushrooms are soft. Keep warm.
3. Eggs - melt the butter in a pan. Crack and whisk the eggs with the cream. Add the mix to the pan and cook on a slow heat until just set. Season and add the chopped chives.
4. Cook the Aviko Röstiko Triangles as per on pack instructions. Serve 3 per portion; each one with a different topping - mushrooms, roast tomatoes and scrambled eggs.