SOFT BOILED SCRAMBLED EGGS + HORSERADISH TARTINE

When we were little Sunday breakfasts always included soft-boiled eggs (and many, many other delicious things). My brother and I would end up making egg scramble, which involved plopping two soft boiled eggs into a dessert bowl and chopping and stirring and chopping some more until we ended up with a bowl full of egg that could be eaten with a spoon. Yes we like eating things with spoons - pasta, risotto, egg scramble...
Although it looks a bit like an egg massacre it is delicious in it's own way and doesn't taste anything like scrambled eggs. Add sea salt and pepper and you have yourself a yummy breakfast.

Now the other weekend I thought I'd introduce horseradish cream to egg scramble and I think they liked each other - quite a lot. Topped with some sweet cherry tomatoes and you have yourself a winner breakfast.

Enjoy,

Etta xo
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SERVES 2
PREPARATION 5mins
COOKS 10mins

INGREDIENTS

• 4 large soft boiled eggs (I used Delia's soft boiled egg method 2)
• 4-5tsps horseradish cream
• 1tbsp greek yoghurt
• salt and pepper
• 4 slices of grilled sourdough bread
• olive oil
• a handful of cherry tomatoes, halved
• 1 spring onion, finely sliced

PREPARATION METHOD

1. Peel the eggs and place into a large bowl, using a spoon chop them into bits and stir until smooth. Add the horseradish and yoghurt  and season with salt and pepper. 
2. Place your sourdough under the grill and cook until golden and crispy.
3. Drizzle the bread with a little olive oil, top with the horseradish eggs, spring onion and the cherry tomatoes. 
4. Season everything with a bit more salt and pepper and you're done.