Beat eggs in a bowl with salt and pepper. Add sparkling wine and stir again briefly.
Melt the butter in a pan over low heat, add the eggs and tomato. Let it freeze very slowly, occasionally pulling the frozen egg from the edge of the pan towards the center with a spatula.
It is ready when it is no longer wet, but also not yet completely dry or even browned.
This scrambled egg tastes very, very fine like the sparkling wine, so that you get a luxurious feeling with such a quickly prepared breakfast.
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