Salt and pepper
Roasted red peppers –
I lazily used a jar of Italian sweet chargrilled peppers, but obviously you can make them yourself too. (Chop some red peppers, baste them with olive oil and blast them under a hot grill for a few minutes.)
A good chunk of feta cheese, crumbled
A handful of fresh basil leaves
When my boyfriend and I were courting, he came over for brunch and this is what I cooked, albeit rather nervously … the name is somewhat bolder than I felt that day, but something obviously worked; fate or cooking, we’ll never know.
The trick to good scrambled eggs is a very low heat, and fresh eggs. Whisk the eggs in a bowl, and add salt and pepper. In a pan, gently heat some olive oil. Pour in the eggs, stirring continuously or you’ll have an omelette on your hands. I only leave the pan on the hob for about 1 minute, if that, after which I take it off and the eggs cook themselves, like magic. It depends how well you like them done really. I abhor runny scrambled eggs.
In a separate pan, heat the peppers and crumble the feta in. This should take a minute or two. Pour on top of the eggs, mix it in gently, season and put some chopped basil on top. Serve with some good toast and a saucy smile.