Scrambled eggs with watercress
Scrambled egg with watercress is a delicious taste of spring.
- 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
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.