Farmhouse Scramble

100 g/4 oz lean bacon rashers, derinded and
chopped
3 eggs
salt
freshly ground white pepper
175 g/6 oz cottage cheese
4 slices wholemeal bread
25 oz polyunsaturated margarine
watercress sprigs, to garnish

Put the bacon in a small pan and fry gently mail the fit runs, stirring frequently. Fry for a further 4 minutes, then remove from the pan with a slotted spoon and keep hot.

Crack the eggs into a bowl. Add salt and pepper to taste, then whisk with a fork until lightly mixed.

Pour into the pan and cook gently until the eggs begin to coagulate but are not fully set, stirring and lifting constantly. Stir in the cottage cheese thoroughly and continue cooking until the mixture is just firm.

Meanwhile, toast the bread lightly on both sides, then spread with the margarine. Arrange on warmed, individual serving plates. Stir the bacon into the egg mixture, then pile on to the toast and garnish with watercress. Serve immediately.

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