Wild Nettles and Scrambled Egg

This recipe is a lovely light breakfast or snack for one, prepares in 2 minutes, cooks in five.


  • About 75g (3oz) of young nettle tips (enough to fill a small colander loosely)
  • Large knob of Winter Tarn butter
  • 2 Low Sizergh Barn eggs
  • A splash of Brades milk
  • Salt and freshly ground black pepper
  • Lovingly Artisan wholemeal bread to serve


1. Place the washed nettle tips in a saucepan with a drop of water and the butter. Stir and cook for 1-2 minutes until the nettles have wilted. Simmer for another couple of minutes until they are soft and there is just a small amount of juice left.

2. Meanwhile, break the eggs into a pan and whisk in a splash of milk. Heat gently, stirring all the time, until they begin to scramble.

3. Just as the eggs start to solidify, take the pan off the heat. Mix in the cooked nettles, season to taste and serve either on, or with, buttered wholegrain toast.

Based on a recipe from ‘Grown in Britain’ a collection of recipes from Soil Association supporters, available in the shippon for £16.99.

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