2 Deli Kitchen Brioche Folded Flatbreads
Small knob butter
4 medium eggs, beaten
1 tbsp small capers in brine, drained
80g smoked salmon
1. Roughly chop the watercress, reserving a handful of small sprigs.
2. Melt the butter in a medium frying pan over a medium heat. Add capers and chopped watercress, cook stirring for a minute until wilted. Add eggs, season generously with black pepper and continue stirring gently for 1-2 minutes until almost set. Remove from the heat.
3. Warm the Brioche Folded Flatbreads in a toaster.
4. Add salmon into the flatbreads, top with scrambled eggs and reserved watercress sprigs and serve.
Recipe courtesy of www.mydelikitchen.co.uk