Scrambled eggs with watercress

Scrambled eggs with watercress
  • Serves: 4
  • Prep: 5mins
  • Cook: 5mins

Scrambled egg with watercress is a delicious taste of spring.

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

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.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
182 0.8g 13.6g 14.4g 5.7g 0.6g

Click on the stars to rate this recipe:

3.9 / 5 rating (18 votes)

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