- 2 soda farls (usually sold in packs of 2, alongside bread and rolls)
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g mature cheddar
- generous knob of butter, plus extra for spreading
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 10 cherry tomatoes
- generous handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Split the soda farls and put them in a toaster or under the grill to toast on both sides. Meanwhile, beat together the eggs and milk with a good sprinkling of salt and some black pepper. Grate the cheese.
Heat the butter in a small-to-medium-sized frying pan (preferably non-stick) and when melted add the tomatoes and cook them for about 3 minutes over a fairly high heat, shaking the pan occasionally until they start to soften and the skins split.
Pour the eggs into the pan and leave them undisturbed for about 10 seconds. Stir and leave to settle again, then stir again until the eggs are almost scrambled. Sprinkle in the cheese, roughly chop and add the watercress, then take from the heat. Butter the farls and put on serving plates, pile the scramble on top and serve straight away.