Cheese & watercress scramble
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Cheese & watercress scramble

By Sara Buenfeld

This dish is quick and easy to make – ideal for a late breakfast, lunch or supper

  • Ready in around 10 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 765
  • fat 56g
  • saturates 22g
  • carbs 36g
  • sugars 0g
  • fibre 2g
  • protein 32g
  • salt 1.57g

Ingredients

  • 2 soda farls (usually sold in packs of 2, alongside bread and rolls)
  • 4 large eggs
  • 4 tbsp milk
  • 50g mature cheddar
  • generous knob of butter, plus extra for spreading
  • 10 cherry tomatoes
  • generous handful watercress

Method

  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, then take from the heat. Butter the farls and put on serving plates, pile the scramble on top and serve straight away.

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