Give dad a treat this Sunday with breakfast in bed. Callum Hann's tasty version of scrambled eggs is sure to please.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Dill scrambled eggs, olive tapenade & roasted cherry tomatoes
Serves 4

1 tbsp olive oil
1 punnet cherry tomatoes
7 eggs
¼ cup milk
½ bunch dill, chopped
Salt
2 tbsp olive oil
4 thick slices sourdough bread, toasted

olive tapenade
2⁄3 cup (150g) pitted
Kalamata olives
1 tbsp capers
1 tbsp balsamic vinegar
¼ cup extra virgin olive oil

Preheat oven to 180C (160C fan forced). Toss cherry tomatoes in olive oil, season, place on a tray and roast until they begin to collapse slightly (20-30 minutes).
To make the tapenade, blend olives, capers and balsamic vinegar in a food processor until finely chopped. Add olive oil then blitz again briefly until just combined.
Whisk together eggs and milk in a large jug. Add some chopped dill. Place pot on a high heat. Once hot, add the olive oil, then pour in the egg mix. Allow the base to set in the hot oil, give the eggs a stir every 30 seconds. After the eggs are starting to set but still look slightly runny, remove from the heat and allow the residual heat to finish cooking them. Serve with the roasted cherry tomatoes and tapenade on toasted sourdough, garnish with any remaining dill.