California dreamin… We are now!
Had completely forgotten how darn good this is and now we can’t stop thinking about it. This is how dining alone is done, so without further ado…
10 mins | serves 1 | easiest
3 eggs, beaten (with the chopped chives below)
olive oil for cooking
1/2 red chilli, finely chopped – it could take more if you like it hot
2 spring onions, sliced pretty finely
2-3 handfuls baby watercress – you do wanna be tearing it up
1/2 avocado, peeled and sliced
cherry or baby plum tomatoes, quartered
Heat a splosh of olive oil in a non stick frying pan and fry the spring onions (most of them, we held a few slices back for sprinkling) and chilli for a minute or so over a low-medium heat. When the onions are soft add in half the watercress and wilt.
Turn the heat down low, pour the eggs over the mix and softly scramble, giving them a light shuffle about as ya go. This will take less than 2mins so watch it carefully, and don’t forget eggs continue cooking for a while after they are taken off the heat. Season.
When done, plate it up topped with the remaining watercress and spring onions, tomatoes, avocado and final flurry of chives and black pepper.