Brown Butter Scrambled Eggs with Grana Padano Riserva

1. Rub the oil all over the sough dough and pop both slices into a hot pan, over a medium heat and toast for about 2-3 minutes a side until golden.
2. Melt the butter over a medium heat in a frying pan. Once melted, keep cooking, stirring regularly, for 1-2minutes until a little brown and nutty.
3. Meanwhile, whisk the eggs together with a generous pinch of salt and pepper. Pour into the pan with the butter and cook, stirring continuously, for 1-2 minutes until soft set.
4. Pile the eggs onto the toast and grate over a generous portion of Grana Padano Riserva. Scatter over the zaatar, if using and serve immediately.

Serves 2

1 tbsp olive oil
2 slices of sour dough
40g butter
4 free range eggs
Grana Padano Riserva to serve
2 tsp Zaatar (optional extra)
Salt and pepper