The cheese with the eggs make a nice combo, it feels quite decadent and naughty for breakfast. It’s very warm and comforting and totally masks the taste of the rocket (I’m pretty bad at regularly eating my leaves.) This is surprisingly quite filling. This recipe is wheat free, gluten free and sugar free and is suitable for vegetarians (if you use an animal rennet free cheese). This is from Gwyneth’s cookbook “It’s All Easy”
- 3 large eggs
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- 3 tablespoons finely grated animal rennet free cheese
- A small handful of rocket
Lightly beat the eggs in a medium bowl and season generously with salt in pepper. Melt the butter over a medium heat in a small nonstick pan. Add the eggs and stir with a spatula to keep them moving. When the eggs are almost cooked, add the chives, cheese and rocket. Stir well and serve.