Recipes :: Scrambled eggs with watercress

Scrambled eggs with watercress

Ingredients

25g/1oz butter
4 spring onions, sliced
6 large British Lion eggs
30ml/2tbsp milk
salt and freshly ground black pepper
1 (85g) pack watercress, roughly chopped
brown toast to serve

Preparation time: 5 mins, cooking time: 5 mins, serves: 4.

Scrambled egg with watercress is a delicious taste of spring.

Method

Melt the butter in a medium non-stick pan. Add the spring onions and sauté for 1 min. Beat the eggs and milk together with salt and pepper. Add the eggs to the pan and cook over a medium heat for 2-3mins, stirring until the eggs are almost set. Stir in the watercress and continue to cook until the eggs are cooked to your liking. Serve hot with toast.