Egg + Cress
INGREDIENTS
- 2/3 free range organic eggs
- 1/2 tbsp of odourless coconut oil
- sea salt
- freshly ground black pepper
- smoked salmon
- ½ avocado sliced
- a small pot of salad cress
- ½ lemon cut into wedges
Whisk the eggs together with the sea salt.
Melt ½ tablespoon of odourless coconut oil in a pan over low heat. Pour the eggs in and keep a fourth of the mixture to add at the end.
Cook them slowly, over low heat, stir them continuously and add the reserved eggs at the end to make sure they stay moist.
Top up your eggs with slices of avocado and as much cress as you’d like. Serve with smoked salmon, freshly ground black pepper and a lemon wedge. Enjoy!