Scrambled Eggs with Basil and Black Pepper

 Some dishes are much, much more than the sum of their parts and this is one of them. It seems simple enough – eggs on toast for breakfast, how tasty could you possibly make it without spending hours prepping and cooking? Well, this tasty, actually! This takes as long as making ordinary scrambled eggs – i.e. roundabout the blink of an eye – but it propels that simple dish into a whole new realm.

Nutritionally, it’s great for runners – it has protein, calcium, Vitamins A and D and is easy to digest too. Eggs are also a fair source of iron, which is particularly important for long distance runners; Lance Armstrong may have been stripped of his titles but his Livestrong site is great on why iron depletion can be a problem for runners.

Scrambled Eggs with Basil and Black Pepper

Serves 1 (double up for more servings)

Ingredients
2 large eggs
1 dessertspoon half-fat creme fraiche
6-8 leaves of fresh basil, chopped finely
Black pepper to taste (plenty of it!)
Handful of spinach
2 slices rye bread

Method
1 Pop the rye bread in the toaster.
2 Crack the eggs into a saucepan and add the creme fraiche. You don’t need oil or butter – it won’t stick if you stir it quickly.
3 Cook over a medium heat for 3-4 minutes, stirring constantly.
4 As the eggs start to set, stir in the basil and black pepper (enough to make it properly peppery).
5 Serve immediately on a bed of rye toast and spinach.