Crunchy veg scramble
recipe
Crunchy veg scramble
No commentsIngredients
- 25g/1oz butter
- 4 spring onions, sliced
- 6 large Lion quality eggs
- 30ml/2tbsp milk
- salt and freshly ground black pepper
- 1 (85g) pack watercress, roughly chopped
- brown toast to serve
Serves:
4
Directions
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- Melt the butter in a medium non-stick pan. Add the spring onions and saute for min. Beat the eggs and milk together with salt and pepper.
- Add the eggs to the pan and cook over a medium heat for two to three mins, 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.
Source: British Lion eggs
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