Breakfasts Without Bacon; Fruity Scramble

What do you have for breakfast when you've fruit and eggs? Both, obviously. I may not have mentioned this before, but I love eggs. I do. In all forms. Except when they are over cooked, that really upsets me. Like actual day ruining trauma. Let's not talk about it, I've already got a fat knee and don't need any more reasons to cry.

This is quite a large, protein laden, filling and fresh breakfast. I've said it's for 2, but if you are less of a heifer or you're serving other bits with it then you may be able to feed a few more people, but you won't want to, you'll want to scoff the lot.

Fruity Scramble

serves 2 fatty boom booms

4 large eggs
some Koko milk
1 apricot, finely diced
1/4 pepper, finely diced
1 plum tomato, finely diced
1 spring onion, finely sliced
salt & pepper
a little oil or butter

1. Heat your fat of choice gently on a low heat in a small saucepan. Once the bottom of the pan is coated, crack in your eggs and pour in a little Koko to even things out. Stir and heat you egg mix until you have scramble cooked to your taste. In my opinion it has to be a little wet still. Every time you over cook your eggs, an angry blogger cries.
2. Take your eggs off the heat, season and stir in your apricot, pepper, tomato and spring onion.
3. Serve with toasted gluten free pitta or proper bread if you like sleeping with the enemy. You know who you are.
4. That's it.
5. Stop reading.
6. There are no more steps.
7. Honest.
8. You did it!
9. Eat your breakfast.
10. Blooming hangers on.