Suped-Up Scrambled Eggs

This recipe started life out as an omlette. I copied it from a little French cafe we used to go to back in Sydney called Bitton where it was served with slivers of toasted Turkish bread and monkey-nut chutney. I’m not great at making anything too tricksy¬†at 7 o’clock in the morning so this dish became more scrambled-eggs, less omlette and because you can’t get Turkish bread or monkey-nut chutney in the UK, you can replace with some toasted slices of ciabatta and tomato chutney.

The combination of sun-dried tomatoes, ham, goat cheese and oregano creates a perfect blend of sweet and salty with some wonderfully creamy textures that go well your crunchy buttered toast. Don’t leave any of the ingredients out. It’s worth making a trip for.

Suped-up Scrambled Eggs
(Serves 2)

4 eggs
dash of milk
3 pieces of ham, cut into small pieces
About 7 sun-dried tomatoes, sliced
About half a log of goat’s cheese, crumbled/cubed
1/2 tsp dried oregano

Whisk the eggs and milk and then throw in the other ingredients.
Melt some butter and olive oil in a pan with the heat on high.
Pour in the eggs, bringing the cooked areas in to the centre until you have the consistency you desire.
Serve on buttered slices of toasted ciabatta and with a dollop of tomato chutney.