This is the second in our series of video recipes presented by chef Julian Briercliffe
6 medium eggs
2 tbsp cold water
Salt and pepper
¼ cup of fresh chives, chopped
¼ cup of fresh parsley, chopped finely
100g Sussex Slipcote sheep’s cheese
For the salad...
Salad leaves, 2 handfuls
Balsamic vinegar, a drizzle
A drizzle of Olive oil
Break eggs into bowl and whisk add the water and seasoning and continue blending together.
Heat up a heavy based frying pan and add the butter.
Pour egg mixture into frying pan and cook, try to maintain some of the eggs moisture.
Fold the cheese, chives and parsley into egg mixture.
Serve with salad leaves sprinkled with a balsamic vinegar and olive oil dressing.