Rise and shine
I love a good breakfast. You over there, put that muesli away . Yes you, put it back in the cupboard. Now, listen carefully, this is the best breakfast I have made in a long time. The combination of goat’s cheese and egg is subtle, the tomato chutney adding another layer of interest. Not only that, but it’s nutritious too. Once you eat one, you’ll want another.
Adapted from the Family Chef by Jewels and Jill Elmore
100g soft goat’s cheese
2 tbsp of chopped parsley
2 wholemeal pitta breads
2 heaped tbsp tomato chutney (homemade or I used Sainsbury’s Taste the Difference Tomato Chutney)
A few salad leaves
Salt and pepper
1 tbsp olive oil
Combine the goat’s cheese, eggs and chopped parsley. Season.
Heat the olive oil in a frying pan and cook the eggs.
In the meantime, toast the pitta breads. When done, cut open across the top and spread the tomato chutney, 1 spoonful per pitta. Add the eggs then a few salad leaves.
You are addicted already aren’t you?