SCRAMBLED EGG 

Use two fresh eggs per person. Break the eggs into a bowl and whisk with a fork. Season to taste with salt and freshly ground black pepper. Heat a heavy-based pan over a medium heat (do not cook over a high heat as the eggs will become rubbery). Add 10ml of butter to the hot pan and swirl it around. Add the eggs and stir with a wooden spoon until the mixture thickens. The scrambled egg will continue to cook once removed from the heat, so be careful not to overcook it. Serve immediately. TIP You can add 20ml of milk or cream to the egg before cooking if you prefer a creamier texture.

CRUMPETS

Serves 6
Preparation Time 20 minutes, plus standing time
Cooking Time 20 minutes

• 210g (385ml) cake flour
• 10ml baking powder
• 125ml sunflower oil
• 125ml milk
• 3 large eggs
• 125ml (60g) grated Cheddar cheese
• 30ml freshly chopped herbs (mixture of chives, parsley, basil or fennel)
• fresh rocket, to serve
• scrambled egg, to serve
• smoked salmon or shaved ham, to serve

1 Sift the flour, baking powder and 3ml salt together. Beat the oil, milk and eggs together. Stir in the cheese and the herbs then fold in the dry ingredients. Set aside to stand for 30 minutes.

2 Heat a layer of oil in a non-stick frying pan over a medium heat. Add spoonfuls of the mixture to the pan. Cook until small bubbles form on the surface of the crumpets. Turn over and cook the other side. Repeat with the remaining batter.

3 To Serve Place some rocket onto a crumpet. Top with scrambled egg and salmon or ham. Add another crumpet and more scrambled egg then top with salmon or ham. Garnish with rocket.

Words and image: Ideas magazine