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Scrambled eggs with watercress

Scrambled eggs with watercress

Scrambled egg with watercress is a delicious taste of spring.

Serves

4

Prep: 

5 mins

Cook: 

5 mins

Average: 3.8 (17 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
18214.4g5.7g0.8g13.6g0.60g

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.