Rocket & Soft Scrambled

Eggs Breakfast Salad

Serves 2

2 cups (60g) rocket

2 tsp. olive oil

2 tbsp. lemon juice

¼ cup (40g) feta cheese, crumbled

½ avocado, cubed

4 eggs

salt & pepper

1 tbsp. butter

cayenne pepper, to taste

What you need to do

1. Place the rocket in a bowl with the olive oil and lemon juice and toss to combine. Mix in the feta and avocado and divide between two bowls.

2. Heat the butter in a non-stick skillet over a medium heat. Whisk the eggs in a small bowl and season with salt and pepper. Once the butter has melted add the eggs to the pan and cook until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula, push the eggs around the skillet until they are fluffy and just set, this takes around 2 minutes. Take the eggs off the heat to stop them overcooking.

3. Divide the eggs between the two salad bowls and sprinkle over a pinch of cayenne pepper.