This is a really easy and quick breakfast to make. The avocado and the feta make it nice and filling, and it kept me full until lunchtime.
For two servings:
4 free range eggs
A little butter, say one teaspoon
2 tablespoons of fresh cream
Half a round of feta cheese
1 Spring onion stalk
Half an avocado
Salt and pepper
Sprouts for serving
Allow the butter to melt in a non-stick pan on a low-medium heat. Mix the eggs, salt, pepper and cream with a fork until they are smooth and one colour. Pour into your pan, and start to mix the eggs with a spatula slowly.
Then, chop up your spring onion and add it to the eggs. Continue to scramble them on a lowish heat until they start to cook. The trick is to cook them slowly and gently to get the creamiest, smoothest scrambled eggs.
Just before serving, add the feta, chopped into tiny squares, to allow it to soften.
To serve, slice the avo into small pieces, and arrange on top together with a few sprouts.
