Scrambled Eggs with Green Peppercorns & Feta

Ingredients

(serves 2)

5-6 eggs

2 small shallots
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.