SALTBUSH SCRAMBLED EGGS WITH SEA PARSLEY

Step up your breakfast game by giving your scrambled eggs a native twist. This native inspired breakfast, served with a toasted rye or your favourite crusty bread will become a Saturday morning staple.


INGREDIENTS

  • crème fraiche

  • 1 tbsp tepid water

  • 6 eggs

  • ½ tsp dried Sea Parsley, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).

  • ½ tsp dried saltbush

  • ¼ tsp ground pepper

  • pinch of salt

  • olive oil, for drizzling

  • toasted rye (or your favourite crusty bread) and fresh sea parsley, to serve

METHOD

  1. Whisk together your crème fraiche and water until smooth. Add your eggs, pepper, dried Sea Parsley and salt, continuing to whisk until combined.

  2. Heat a fry pan on a medium heat adding a drizzle of olive oil. Once hot add the egg mixture and gently stir to lift the egg mixture from the sides of the pan as it begins to set.

  3. Once partially cooked remove from heat as the residual heat will be enough to set the eggs. Serve immediately with your toasted rye and a fresh sprig of sea parsley.

Recipe inspired by: https://www.sbs.com.au/food/recipes/scrambled-eggs-sea-parsley

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