Farm-fresh food to make with your children. Three-year-olds can help to make this recipe with an adult

Watercress is packed with vitamins and minerals, making it a true superfood. For this recipe children can break and whisk the eggs; it doesn’t matter if the yolk breaks as they’ll be scrambled.

Prep time: 5 min; cook time 5-10 min; Serves 4

8 free range organic eggs
Salt and black pepper
2 knobs (1tsp) cold butter
1 bunch watercress, washed and chopped
Balsamic vinegar

Break the eggs into a bowl, season and whisk lightly. Place a knob of butter in a nonstick frying pan, melt and throw in the watercress for 1 to 2 minutes until it wilts, remove from the heat and put to one side. Place the other knob of butter in a saucepan on a low heat. Add eggs and stir constantly with a wooden spoon for 2 min until the eggs start to look curdled, remove them from the heat when they are still slightly runny as they will continue to cook in the pan. Tip in the watercress and mix gently.

Serve on toasted wholemeal bread and drizzle over a teaspoon of balsamic vinegar before serving.

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