Wednesday, 15 September 2010

A Simple Scrambled Egg Supper

There's nothing complex at all about this recipe - just a nice little supper dish when you fancy something quick and easy. The soda farls make it filling enough to have for tea which is great for those evenings when you don't want to spend any longer than necessary standing at the stove.

Cheese and Watercress Scramble
(adapted from a recipe by Sarah Buenfeld in Good Food Magazine)

2 soda farls (usually sold in packs of two, alongside the bread and rolls)
4 large eggs
4 tbsp milk
50g/2oz mature cheddar cheese
generous knob of butter
10 cherry tomatoes
generous handful of watercress (I don't always bother with this if I don't have some to hand)

1) Split the soda farls and put them in a toaster or under the grill to toast on both sides. Meanwhile, beat together the eggs and milk with a good sprinkling of salt and some black pepper. Grate the cheese.

2) Heat the butter in a small-to-medium sized frying pan (preferably non-stick) and when melted add the tomatoes and cook them for about 3 minutes over a fairly high heat, shaking the pan occasionally until they start to soften and the skins split.

3) Pour the eggs into the pan and leave them undisturbed for about 10 seconds. Stir and leave to settle again, then stir again until the eggs are almost scrambled. Sprinkle in the cheese, roughly chop and add the watercress if using, then remove the pan from the heat. Butter the farls and put on serving plates, pile the scramble on and serve straight away.

Serves 2

If you're looking for another way with scrambled eggs have a look at the Curried Scrambled Eggs I posted about last year.

No comments:

Post a Comment