Ingredients
For the hot pepper chutney
2 tbsp olive oil
½ Romero pepper, seeds removed, flesh chopped
50ml/2fl oz red wine
1 tbsp ready-made beetroot chutney
For the bruschetta
2 slices ciabatta
2 tbsp olive oil
1 garlic clove, peeled, left whole
For the scrambled eggs
1 tbsp olive oil
1 tbsp butter
3 free-range eggs, beaten
50ml/2fl oz double cream
salt and freshly ground black pepper
small handful watercress, chopped
pinch paprika, to serve
Method
1. For the hot pepper chutney, heat the oil in a frying pan over a medium heat, add the pepper and fry for 3-4 minutes, or until softened.
2. Add the wine, bring to the boil and boil for 1-2 minutes, or until the volume of liquid has reduced slightly.
3. Add the beetroot chutney and cook for a further 1-2 minutes, or until warmed through.
4. For the bruschetta, drizzle the ciabatta slices with the olive oil.
5. Heat a griddle pan over a high heat, add the ciabatta slices and griddle for 1-2 minutes on both sides, or until crisp and golden-brown.
6. Remove the toasted ciabatta from the pan and rub all over with the garlic clove. Set aside.
7. For the scrambled eggs, heat the oil and butter in a pan over a very low heat.
8. Add the beaten eggs and the cream and season, to taste, with salt and freshly ground black pepper. Cook the mixture, stirring regularly, for 8-10 minutes, or until the eggs are fluffy and almost set.
9. Add the watercress and stir until the watercress has wilted.
10. To serve, place the garlic bruschetta into the centre of a serving plate. Spoon over the scrambled egg. Garnish with a pinch of paprika. Spoon a little of the hot pepper chutney alongside.
