Instructions

• Place the rocket in a bowl with the olive oil and lemon juice and toss to combine. Mix in the feta and avocado and divide between two bowls.
• Heat the butter in a non-stick skillet over a medium heat. Whisk the eggs in a small bowl and season with salt and pepper. Once the butter has melted add the eggs to the pan and cook until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula, push the eggs around the skillet until they are fluffy and just set, this takes around 2 minutes. Take the eggs off the heat to stop them overcooking.
• Divide the eggs between the two salad bowls and sprinkle over a pinch of cayenne pepper.