Wild garlic scrambled eggs on toast

A spectacular springtime breakfast

You’ll find wild garlic popping up in woodland areas in Spring. It’s fresh, garlicky and really tasty. It’s quite pungent raw and mellows when cooked.

It can be eaten in so many ways, and goes especially well with eggs.

Pick a few leaves and enjoy it in this seasonal, spring breakfast, brunch or lunch.

You’ll need (per portion):

• Small handful wild garlic, washed

• 3 eggs

• Butter

• 1-2 slices of bread, toasted

• Cheddar or Parmesan, optional

Finely chop the wild garlic leaves. Break the eggs into a bowl, season with salt and pepper and whisk with a fork.

Heat a frying pan over a medium heat and add a knob of butter. Add the eggs and wild garlic.

Cook for a moment then drag a spatula through, repeat a few times as the eggs cook.

Butter the toast and serve the scrambled eggs on toast. If you like, finish with a little grated cheese.