Soft Herb & Feta Scrambled Eggs

Eggs, but make them green. These scrambled eggs are soft, creamy, and flecked with fresh herbs and salty feta. They feel like something you'd get at a posh café, but they take about five minutes and require zero skill. Serve on sourdough for extra gut points.

Ingredients (Serves 1):

• 2 eggs
• 1 tbsp milk or water
• A small knob of butter
• A handful of soft herbs (parsley, dill, chives—whatever you have)
• 30g feta cheese, crumbled
• Salt and pepper
• 1 thick slice of sourdough bread

Method:

1. Whisk the eggs with the milk and a pinch of salt and pepper.
2. Melt the butter in a small non-stick pan over low heat. Low is key.
3. Pour in the eggs. Let them sit for 20 seconds, then gently push around the pan, creating soft curds.
4. When the eggs are almost set but still slightly runny, scatter over the herbs and crumbled feta. Fold gently.
5. Remove from heat while still soft—they'll finish cooking from residual heat.
6. Toast the sourdough. Pile the eggs on top. Eat immediately.

Why it's gut-friendly: Eggs are a brilliant source of protein and choline. Fresh herbs add antioxidants and gentle digestive support. Feta is a fermented cheese, providing probiotics. Sourdough is easier to digest than regular bread.