Marscapone Scrambled Egg

Ingredients: • 8 large eggs • ¼ cup thinly sliced chives • Salt & Pepper • 1 Tbsp butter • 1 cup mascarpone Method:

In a medium bowl, whisk the eggs, chives, salt and pepper.

In a skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, about one minute. Continue to cook, pushing the cooked portion of the eggs into the centre of the skillet while tilting the skillet to let the uncooked egg run

CAMPAIGN FINANCED WITH AND FROM THE EUROPEAN UNION underneath, until no longer runny. Add the mascarpone and stir gently to incorporate, until the eggs are just set and very creamy, about two minutes; remove from the heat.

Serve on sourdough or grain toast.

Pea & Ricotta Open Sandwich

Ingredients: • 4 slices of bread, ½ inch thick and toasted • ½ cup fresh peas • ½ cup ricotta • 2 tsp fresh lemon juice • Salt and Pepper • 4–6 tender asparagus stalks, cut into 2-inch pieces • 2 green onions, white parts sliced into thin strips • a handful of fresh parsley, watercress leaves or pea shoots Method:

In a food processor, combine ¼ cup of the peas, ricotta and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on to the toasted bread, and top with the remaining peas, the asparagus, onion and herbs. Serve immediately.