Prawn Cocktail Leaves and Baby Potatoes.
A Medium Pan.
A Wooden Spoon or Spatula.
A Measuring Jug.
A Fork for mixing.
2 x Medium Eggs
2 x Medium Sliced Wholewheat Bread
Olive oil (virgin)
Seasoning (No Salt)
Eggs are very delicate and will continue to cook after you take them off the heat, because of this it is really important to remove them just before they’re ready, the heat of the pan will continue to cook the eggs to perfection.
Crack the eggs into a measuring jug.
Add a tiny pinch seasoning to taste, I really like a sprinkle of cayenne pepper, then use a fork to beat them together well.
Put a medium saucepan over a low heat and add the olive oil.
Leave it to heat up slowly, then when it hot pour in the eggs.
Stir slowly with a wooden spoon, or a spatula if you’ve got one, this will aid you in getting right to the edges of the pan.
Keep gently stirring until the eggs look silky, fluffy and slightly runny, and then remove from the heat.
Serve with lightly buttered wholemeal toast.