Mexican scrambled eggs with watercress and seed salad
Preparation
Melt the butter in a medium frying pan, add the chilli, onion and pepper and fry on a medium heat, stirring occasionally, for 3 minutes, to soften. Meanwhile, make thesalad by placing the watercress and coriander in a bowl. Drizzle with olive oil and lime juice, toss to combine and season to taste. Divide between the two plates and scatter over the pumpkin seeds. Once the onion and pepper has softened, add the tomatoes. Increase the heat and cook for a further 1 minute. Turn the heat down to low and push the onion and tomato mix to one side. Crack the eggs into the space left in the pan and use a wooden spoon to mix the yolks into the whites for about 20 seconds. Add the Cheddar cheese and gently stir the onion and tomato mix into the eggs. Cook for 1 minute, until the eggs are just cooked but still soft and a bit runny (remember that the eggs will continue to cook in the pan). Season to taste. Immediately remove from the heat and divide between the two plates with the salad.
Serves 2:
For the scrambled eggs:
- 1 tbsp butter or ghee
- 1 small jalapeno chilli, deseeded and finely chopped (or to taste)
- 1 small red onion, finely chopped
- 1 red pepper, deseeded and diced
- 2 tomatoes, diced, or 100 g cherry tomatoes, quartered
- 6 eggs
- A small handful of mature Cheddar cheese
- Sea salt and freshly ground black pepper
For the salad:
- 80 g / 2 large handfuls of watercress
- 30 g / 1 small handful of coriander, roughly chopped
- 1 handful pumpkin seeds
- 1 tbsp extra-virgin olive oil
- Juice of ½ lime
