Ella Kitto's Green Wild Garlic Scrambled Eggs

Wild garlic is the star of the show in this dish. Make sure you cook the eggs low and slow so the leaves retain their vibrant green colour.

[serves 2]

INGREDIENTS

• 2 slices of Average Doughs sourdough 
• A generous handful of Cherry Tree Farm wild garlic, finely chopped either by hand or using a machine 
• A little Kentish Cowslip butter, from Cheesemakers of Canterbury 
• 6 free-range Woodlands Farm eggs for a hearty brunch, 4 for a more modest breakfast 
• Salt and pepper, to taste 
• A grating of Kent Ashmore Farmhouse Cheddar, from Cheesemakers of Canterbury 
• Wild garlic/three-cornered-leek flowers, to decorate (optional) 

METHOD

1. Have your slices of sourdough ready to toast 
2. Heat the butter in a pan on a low heat 
3. Crack your eggs into a bowl and whisk to combine the yolks and whites
4. Once the butter has melted, add the eggs
5. Keep the eggs constantly moving in the pan, using either a whisk for a runnier consistency or a wooden spoon for folds 
6. Once the egg starts solidifying, keep it moving and put the sourdough on to toast then add the chopped wild garlic to the pan and stir to combine 
7. When the sourdough is toasted to your liking, pop on a plate and butter 
8. Once the eggs are cooked, season with salt and pepper and immediately add to your plates
9. Add a squeeze of lemon, some freshly ground black pepper and wild garlic/three-cornered leeks. A little grating of cheese is also a lovely addition! 
10. Serve immediately