(serves 2)
5-6 eggs
1 tbsp green peppercorns (pickled in brine)
goat-milk feta (crumbled loosely)
butter
salt
pinch of black pepper
Recipe
There are only two tricks here.
One is that half the green peppercorns must be loosely crushed in a mortar and pestle so that the scent pervades the eggs and the rest left whole to be crunchy.
The second one is two slightly under-salt the eggs since the salty feta will be sprinkled on top.
Heat up some butter in a pan. Add the shallots and the green peppercorns (crushed and whole.) You should have a amazingly rich smell come up through the pan. Add the eggs and scramble them into large curds until soft.
Serve at once sprinkling the feta sprinkled on top.
