Scrambled eggs with watercress
- Serves: 4
- Prep: 5mins
- Cook: 5mins
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.
Click on the stars to rate this recipe:
You might also like
Egg in a mug
For a portable breakfast, split the pitta pocket and scoop in the egg.
Salmon scrambled eggs
Salmon and eggs go together brilliantly. Ready in just eight minutes you can create a dish that’s packed with...
Soft scrambled eggs
As long as you are ready with your plates and accompaniments, before you begin scrambling your eggs, you will...