I won’t bore you with the details, but the second half of this working week has been crazy. So much so that I have barely had time to eat breakfast, let alone find it or make it. Today I have been working from home, which gave me a bit more time to pull something together. This is the result of a bit of a fridge forage and a trip to the corner shop. Hoping for more morning time next week.
Scrambled Eggs with Green Peppers, Mushrooms and Rocket
½ an onion, finely chopped
½ a green pepper, finely chopped
7 diced button mushrooms
Handful rocket leaves
Handful grated cheddar
Sea salt and black pepper
Heat the oil in a large frying pan, or chef’s pan, over a medium heat. Add the onion, green pepper and mushrooms. Cook for about five minutes until they are soft. Add thef rocket and cook for a couple of minutes until it begins to wilt, and then crack in the eggs. Stir to scramble the yolks and whites. Add the cheddar, season with salt and pepper and keep stirring until the eggs are set. Serve with toast and hot sauce.
Adapted from a recipe by The Kitchn. Serves two.