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Sea Parsley Scrambled Eggs

This yummy version of scrambled eggs make an indulgent, savoury treat on a weekend morning. You could also add Mountain Pepper Flakes to the egg mixture, and skip the cracked pepper seasoning when serving.


1 teaspoon sea parsley
1/4 teaspoon minced garlic
6 eggs
2 tablespoons milk or cream
1 tablespoon butter
Turkish bread, English muffins or toast, to serve

Step One

In a small mixing bowl, beat the eggs together with a fork or whisk. Add milk (or cream instead, if you're feeling indulgent!), minced garlic and sea parsley and whisk lightly to combine.

Step Two

Melt butter in a non-stick saucepan over medium-high heat. Pour in egg mixture and leave for about 30 seconds. Use a wooden spoon or non-stick spatula to fold the eggs from beneath, bringing the egg to the top as it cooks. Leave egg to cook for about 30 seconds between each folding / stirring action. Put your bread or muffin in your toaster while the egg cooks.

Step Three

When egg is cooked through but still soft and glossy, remove from heat. Serve over toast, and season with cracked pepper and salt to taste. Enjoy :)


If pancakes are your idea of a breakfast treat, replace maple syrup with Desert Passion syrup - it is sweet, fruity and oh so delicious!

Australian Wild Fruits in Syrup would make a sweet and tasty brunch over yoghurt or bircher muesli.

To add native flavour to your muesli, sprinkle the mix with a bit of ground wattleseed.

For an everyday addition of native flavour to your breakfast, you can't go past the yummy jams from Outback Pride - my 4 year old loves Quandong Jam, and I am a fan of the Wild Lime Marmalade on toast.

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