CHEESE AND CHIVES

A particular advantage of eggs is speed of cooking: indeed, mychiefreason for including this recipe is thatyou can prepare it in scarcely more time than it takes to make plain scrambled eggs.

However, the taste of the chives is important, which means that if you do not grow them (or if it is winter) the dish cannot be made on the spurof the moment. The flavour of the cheese also counts: use a fresh-tasting one such as ricotta.

Serve with crusty bread or toast (make toast before you start cooking the eggs). • INGREDIENTS.

Perperson

Small bunch chives (enough for I heaped dessertspoon when chopped)

2 eggs (size 2 or 3)

Salt

Pepper

11/2 oz/40 g ricotfa or other freshfasting medium-fat soft cheese

1j2 ozll 5 g butter

.METHOD .

Trim the stems of the chives. Wash, blot dry with kitchen paper and chop finely.

2 Beat the eggs until smooth with a generous seasoning of salt and pepper. Soften the cheese with a fork if necessary.

3 Melt the butter in a small saucepan over low heat. Pour in the eggs and stir continuously from the bottom upwards until creamy, lumpy and almost set, as for ordinary scrambled eggs. Remove from the heat and stir in the cheese gently until it has melted: this will make the mixture runny. Add the chives and return to the heat for 1-1 1/2 minutes or until it has returned to the consistency of plain scrambled egg. Eat at once.