Last time I visited Borough market on a Saturday I had a nervous breakdown trying to hack through the hordes of tourists lining up for samples. On a Thursday afternoon, however, it's an entirely different story. Having just restored my field of vision by having my fringe cut, I wasted no time collecting a few of my old faves; organic eggs and oakcakes from Neal's Yard Dairy, Comte cheese, saffron from Brindisa and pesto from Borough olives.
So this morning, with these exciting ingredients at hand, I whipped up what I guess could be a Borough market burrito.
My Borough burrito
Makes enough for 2.5 people
What you need
1 pack of North Staffordshire Oatcakes (available from Neal's Yard Dairy for £1).
Note: These oatcakes are not the biscuity kind - they are floppy and spongy, about the size of a side plate, and look like a crumpet that has been run over by a steam roller several times. If you can't handle the crowds, or live in Australia, the usual Old El Paso-style small tortilla wraps will do perfectly fine.
4 eggs, lightly beaten
about 6 cherry tomatoes, cut in slices
a few thin slices of Comte cheese (or tasty cheddar would work well too)
a small handful of chives, chopped
The do
Lay the Comte on the oatcakes and grill until the cheese melts. While this is happening, scramble the eggs in a small pan. When the oatcakes are ready, distribute the chopped tomato on each one and then pile the eggs on top. Garnish with the chives, then roll up like a cigar.
