freshly ground sea salt and milled black pepper to taste
10gramsof finely grated Cretan Graviera cheese, or Parmesan as a substitute
A drizzle of black truffle oil to taste
In a bowl, combine the eggs, parsley, Dijon mustard and seasoning and whisk gently until the mustard is evenly distributed. I find it better to drop a few smaller blobs of mustard into the eggs - the blend is more consistent.
Bring a non-stick saucepan to a medium heat, and add the olive oil. Tip in the spring onions, and sweat for 2-3 minutes until they have started to soften.
Reduce the heat slightly, the pour over the seasoned eggs and mustard mixture, then stir well. Leave for a minute or so, then fold in the mixture.
Leave for another minute, then fold through again. Personally, I like my eggs a little on the softer side and do not mind if they appear a little runny.
When cooked to your liking, remove from heat and carefully spoon onto lightly toasted bagels or a bread of your choice.
Finely grate the cheese over the eggs, then drizzle a little truffle oil over the top. Season with freshly milled black pepper, then serve.
The choice off eggs really makes a big difference to this recipe. I favour the varieties with a rich coloured yolk such as Burford Brown or Cotswold Legbar.