Prepare the ingredients
Wash the parsley and shake dry, pluck off the leaves and chop coarsely. Cut the cress, rinse in a sieve and leave to drain. Toast the bread rolls in the toaster until golden-brown. Put two half rolls on each plate and spread each with 1 tbsp. beetroot and horseradish cream.
Prepare the scrambled egg
Break the eggs into a bowl and whisk with the milk. Melt the butter in a non-stick pan over a medium heat. Pour in the egg mixture and leave to thicken for 15-20 seconds. Carefully draw a tablespoon across the pan so that more of the liquid egg mixture thickens. Repeat this process until all the egg has thickened but is still glossy and not beginning to brown.
Assemble the scrambled egg on toast and serve
Remove the scrambled egg from the pan, divide between the bread rolls, season and sprinkle with the parsley and cress. Serve the scrambled egg on toast immediately while still hot.