French Brunch

Course: Lunch Skill level: easy Serves: 1

■ 1 large egg

■ 50 g (1¾ oz) of Primula Light Cheese ■ Salt and freshly ground pepper, to taste ■ 1 large croissant

■ A small knob of butter ■ Watercress, chopped roughly

1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Crack the egg into a bowl. Add a generous squeeze of Primula Light Cheese. Season to taste and mix well.

3 Place the croissant in the pre-heated oven to warm.

4 Heat the butter in a large frying-pan. Add the egg and cheese mixture and scramble until the eggs are fully cooked. Take off the heat and fold in the chopped watercress.

5 Remove the croissant from the oven and fill with the egg mixture.