My fave breakfast is half a 5-egg omelette with one large red onion fried in goat's butter and EVO, plus the leaves from 30 g fresh coriander and 50 g feta or goat's cheddar. The second half tastes great cold the next day. Smoked trout or salmon work well as an extra treat. I sometimes add fried asparagus, leek, baby courgette, rucola or spinach.
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