Sea Parsley Scrambled Eggs and Mushrooms

One of my favourite weekend indulgences is an egg breakfast, and this one is creamy and warm, perfect for a Winter morning, alongside a hot coffee!

Ingredients

3 extra-large free range eggs

3 tablespoons milk or cream

4 teaspoons butter

1½ teaspoon dried Sea Parsley Flakes

A handful of mushrooms

1 small clove garlic

Salt and freshly cracked pepper, to taste

Bread of your choice, toasted, to serve

Method

Melt half the butter in a small-medium non-stick saucepan, and then add the crushed garlic clove. Cook for 1 minute, stirring constantly. Add the sliced mushrooms and 1 teaspoon of the sea parsley flakes. Saute over medium-high heat, stirring only occasionally to allow the mushrooms to brown at the edges. After a few minutes the mushrooms should be soft but with some golden brown edges. Remove from the pan and set aside.

Meanwhile, whisk the eggs, milk or cream and the remaining sea parsley flakes together. After taking the mushrooms out of the saucepan, add the remaining butter and melt it over a medium heat. Put the toast on to cook.

Pour the egg mixture in to the saucepan with the melted butter, turning the heat down to low. Use a flat wooden spatula, or similar, to fold the eggs, stirring from the outside in. Leave to cook slowly, every now and then folding the eggs in again as they begin to firm up. Stop folding when the eggs are still glossy but mostly cooked, and turn the heat off.

Place the toast and mushrooms on a plate to serve, topping with the scrambled eggs. Add salt and freshly cracked black pepper.

Serves 1-2

Fennel, Goat Cheese and Native Pepperleaf Salad

While simple, this is a tasty warm salad that is easily adaptable depending on the ingredients you have on hand. You can swap out - or add to - the fennel for another veg that suits grilling, such as pumpkin. There's also room for additional ingredients, if you'd like to turn it into a more substantial meal.

Garnishing in this way is also a great method of becoming familiar with the flavours of native herbs and spices.

Ingredients

2 bulbs fennel, chopped into wedges

Extra virgin olive oil

Rocket or mixed salad leaves

Meredith Dairy goat cheese

2 teaspoons dried native pepper flakes

Step One

Heat a grill pan or bbq grill on high for five minutes, then brush with olive oil. Place the wedges of fennel bulb evenly across the grill. Reduce the heat to medium.

If you are using a grill pan on your stove top, you can speed up the cooking time by pouring in a half cup of water to steam the fennel at the same time. Turn the heat back up to high for this method.

Step Two

Turn the fennel over to chargrill the other side. Prepare the salad leaves on a plate, and then add the warm chargrilled fennel wedges.

Step Three

Crumble goat cheese across the salad, and then sprinkle with the native pepperleaf flakes. Serve immediately. As you eat the warmth from the fennel will melt the goat cheese into a dressing. Serves 4-6 as a side.

Creamy Cauliflower and Sea Parsley Soup

This is a tasty, creamy vegetable soup with a touch of native flair - perfect for these chilly nights :) I love to serve soup with crusty bread or pita. The kids love it!

The Winter issue of Junkies Magazine Australia included this recipe in its feature about the native herb Sea Parsley. 



Ingredients

2 onions, chopped
2 large cloves garlic, minced
1 head cauliflower, chopped into florets
1 litre organic chicken stock
½ cup cream
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Sea Parsley flakes
Salt and freshly cracked pepper, to taste 

Method

Melt the butter in a large saucepan over medium heat, and add olive oil. When hot, add the onion and garlic to the pan. Saute gently for five minutes, and then add the cauliflower florets.

Toss the cauliflower florets in the onion, garlic butter and oil mixture before turning the heat down to low. Cook for 10 minutes, stirring occasionally, letting the cauliflower turn golden brown at the edges and caramelise a little. 

Pour in the chicken stock, and turn up the heat to bring it to the boil. When it reaches boiling point, reduce the heat again and simmer for about 10-15 minutes, until the cauliflower is soft. 

Stir in the sea parsley flakes and dijon mustard. Remove the saucepan from the heat and use a stick-blender to puree the soup. After blending, return to the stove over a low heat and pour in the cream.

Add salt and pepper to taste, about half a teaspoon of each is a good guide. 

Serve the soup with an optional extra swirl of cream and a sprinkle of sea parsley flakes.

Another delicious idea is to crumble Persian feta cheese over the soup, and stir it in to melt. Yum :)

Serves 4

Warrigals and Saltbush Tart from Simon Bryant

It has been a few weeks between recipes, here, and not because I don't have any. I have a few just waiting to be typed up and shared, so they will be coming soon enough!

In the meantime, here is another tasty recipe that Simon Bryant has kindly let us share here on the blog, though you can find this and other inspiring recipes on the technique section of his own website as well.

This recipe uses fresh Outback Pride herbs and vegetables, which are newly available at selected grocery outlets, such as at the Henley organic & sustainable market in Adelaide.

Short pastry (fits 25 cm tart tin)

280 g four leaf milling organic 85% light flour, plus a little extra for dusting
½ teaspoon table salt
180 g chilled B.-d.Farm Paris Creek butter, diced into 1 cm cubes and then allowed to come up to room temp
80 to 100 ml cold soda water

Filling

1 big leek, white part roughly sliced
20 g B.d Farm Paris Creek butter
30 ml organic extra virgin olive oil
3 medium-sized Scarfo Organic waxy potatoes, unpeeled, thinly sliced
2 sprigs thyme, leaves picked
1 fresh bay leaf
2 tablespoons cold water
sea salt and cracked black pepper
200 ml B.-d.Farm Paris cream
30 g B.-d.Farm Paris cheddar, grated
3 organic free-range eggs
200 g B.-d.Farm Paris fetta, cubed
2 cups lightly packed each Outback Pride warrigal greens and saltbush leaves
6 sprigs Outback Pride sea parsley picked and finely chopped

Method

To make the pastry, pop the flour into a large bowl, then add the salt and mix through. Rub in the butter cubes using your fingertips. When combined add the soda water and bring the dough together with the absolute minimum of mixing again trying to only use your finger tips to avoid the heat in your hands affecting the dough. The dough should be a little crumbly still and definitely not one cohesive mass. A few visible lumps of butter here and there are not a major issue and will actually make it flakier and nicer. Very roughly gather the dough into a ball.

Lightly sprinkle your benchtop with flour and roll out the dough into a circle about 33 cm in diameter by pinning from the centre out in all directions. (This will give you an extra 1.5 cm overhang on a 25 cm tart tin to allow for shrinkage when baking.) Grease a 25 cm tart tin and pop the dough in. Leave in the fridge for 40 minutes.

Preheat the oven to 190°C fan-forced . Line the tart shell with baking paper and add at least a cup (200 g) of baking beans. Blind bake the pastry for 15 minutes until it is firm to the touch. Remove the baking beans and paper and return the tart shell to the oven for a couple more minutes to crisp and colour. Leave the tart shell in the tin and set it aside.

Reduce oven temp to 180 C

Meanwhile, for the filling, melt the butter and oil in a heavy-based medium-sized frying pan with a lid over medium heat. Add the leek and saute for a few minutes until softened, then add the potatoes, thyme, bay leaf and water. Season with ½ teaspoon salt and a good few twists of pepper (although I often omit the salt if the feta is heavily brined to prevent the dish becoming a little over-seasoned).

Reduce the heat to low and pop a lid on the pan. Cook the filling mixture for about 10 minutes, turning the potatoes a few times, until they are just tender to the touch. (They will cook a tiny bit more in the baking of the tart but they do need to be virtually ready to eat at this stage.) Remove the bay leaf and set the pan aside.

In a hot pan with a smidge of oil sauté the waragal greens and saltbush until wilted and add to the potato mixture

Mix the cream, parmesan and eggs together in a bowl and season with salt and pepper.

Spoon the leek and potato mixture into the tart shell. Pour over the egg mix and drop cubes of feta over the top and sprinle with crumbled cheddar.

Bake at 180°C for 25-30 minutes until just set. Insert a skewer into the tart - a little goo on the skewer is okay as the tart will continue setting when it is removed from the oven. However, the mixture should definitely not wobble when you shake the tin. The tart top should also have patches that are coloured up nicely.

Serve the tart hot or cold with a simple leaf salad.

Easy Cheesy Margharita with Saltbush

I make these as an afternoon snack for the kids sometimes, they are quick, easy, healthy and yum! They also make a good light meal, and pizzas are a fun way to try out different native flavours.

This recipe makes enough for a snack, 2 tortilla pizzas, but can easily be multiplied to make more.


1 wholemeal tortillas
2 large tomatoes
1/3 cup grated cheese
1 1/2 tablespoons tomato paste
2 shakes of Saltbush Flakes
1 shake of Native Pepper Seasoning

Preheat oven to 200 degrees celsius.

Spread tomato paste lightly over the tortillas. Sprinkle grated cheese evenly on top.

Slice the tomatoes and place the slices all over the tortilla bases.

Sprinkle with the native herbs. Bake for 10-15 minutes.

Note: Let the pizzas cool down before serving to kidlets, the tomato gets really hot!

Warm pumpkin, lentil and desert flakes salad

I love this warm salad, the pumpkin is beautifully flavoured with Desert Flakes and the goat cheese melts to dress the salad leaves... yum! I make this, or some sort of variation, quite often. I also have a warm chicken salad that I'll share soon for the meat-eaters out there!

Ingredients

1/4 medium butternut pumpkin, seeded & cubed

2 tablespoons Outback Pride Desert Flakes

1 tablespoon extra virgin olive oil

1 400g tin lentils, rinsed & drained well

100gm goat’s cheese or Persian Fetta

Mixed lettuce leaves

1 tablespoon pepitas

Method

1. Steam or microwave pumpkin until lightly cooked.

2. Heat oil over medium heat in a non-stick frypan. When hot, add pumpkin and Outback Pride Desert Flakes, tossing occasionally until browned on edges.

3. Place washed mixed leaves in a salad bowl and add pumpkin. Throw in the drained lentils and
goat’s cheese or fetta. Toss gently so that the cheese melts slightly and creates a dressing.

4. Scatter the pepitas (pumpkin seeds) over to
serve.

Serves 3-4.

Desert Flakes Roast Vegetables

I'm having a super busy week, with a headcold on top of it, and am heafing off this weekend to Newcastle for a photo session and workshop. So I've decided to share one of my regular sides that I make to accompany all sorts of meals - especially when I'm in this busy / poorly kind of mood! Roasting anything speaks of comfort food for me, and this is pretty much a toss-in-the-oven dish, which I also love.

Ingredients

3 cups roasting vegetables, cut into even pieces (keep in mind cooking times when chopping veg to cook all together - for instance, cut carrots fairly long to accompany small-medium chopped potatoes).
1/4 cup extra virgin olive oil
1 tablespoon Outback Pride Desert Flakes
Salt and freshly cracked pepper, to taste

Method

Preheat oven to 200 degrees celsius, with roasting pan inside.

Toss vegetables in the olive oil and Desert Flakes to combine. Add to the hot roasting pan and reduce oven to 180 degrees. Sprinkle pepper and salt over the top.

Roast for approximately 45 minutes.

Mushroom and Native Thyme Pizza

Homemade pizzas can be created in a myriad of ways, and the options for toppings are pretty much endless. One of our faves is the Broccoli and Salmon Pizza with Seafood Sprinkle.

This mushroom and native thyme pizza may well be my personal top choice from now on, though! I used fresh native thyme, as the plant I bought from Aussie Food Plants is very happy in my Dandenong Ranges garden, but dried native thyme would be awesome too.

Ingredients

200gm swiss brown mushrooms, sliced
1 large wholemeal pita bread
1/4 cup goat curd (I used Udder Delights goat curd, but a soft chevre would be great too, or even Persian Fetta)
1 tablespoon chopped native thyme, or 1 teaspoon dried native thyme
Extra virgin olive oil, to drizzle

Method

1. Preheat oven to 200 degrees celsius.

2. Spread the pita bread evenly with the goat's curd.

3. Top with the sliced mushrooms and native thyme. Drizzle with olive oil.

4. Bake in the oven for approximately 15 minutes.

Serves 1. Mmm, warm and tasty :)

Zucchini Pasta with Native Spices

Zucchini pasta is a great lunch or side-dish for those on a low-carb way of eating, or just for a way to get more veg into your day! The flavours are fairly simple here, enhancing the subtle zucchini flavour, but can be spiced up to taste.

Ingredients

2 zucchinis
1 tbsp olive oil
1 large or 2 small cloves garlic, crushed
1 tiny pinch chilli flakes, or you could also use Tanami Fire
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp Native Thyme
1/4 tsp Ground Wattleseed

Method

Cut the zucchini into thin, long strips. Heat oil in a frying pan over high heat, reduce to medium-high and add garlic. Stir for about 20 seconds and then toss in the zucchini.

Stir fry zucchini until al dente (softened but still with a firmness to bite on) and then add the spices. Combine well and serve! Serves 1 as a meal or 2 as a side.

Pumpkin and Zucchini Curry

This vegetarian curry shows how easy it is to introduce native spices to your home cooking by using Outback Pride tanami fire where you might otherwise use regular chilli blends. The chilli is there, but the additional elements of mountain pepper and tanami apple add a little extra something to the flavour.

Ingredients

1 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp ground cloves
1 tsp ground coriander
3 large cloves garlic, crushed
1 tbsp grated ginger
1 tsp Outback Pride Tanami Fire
1 red onion, finely chopped
1/4 small pumpkin, chopped into 2cm squares
2 large zucchini, cubed
1 cup chicken stock
1 tin tomatoes
1 tsp salt, or to taste
Sour cream or natural yogurt, to serve
Cooked basmati rice, to serve

Step One

Blend all the spices, garlic, onion and and ginger into a paste or grind it up with a mortar and pestle. Heat the oil in a large saucepan over medium-high heat and add the paste, saute for 2-3 minutes.

Step Two 

Add the diced pumpkin to the spice mix, along with the chicken stock and tin of tomatoes. Bring to the boil and then reduce heat, cover and simmer for 15 minutes.

Step Three

Add the zucchini and simmer the curry for another 10 minutes or so, uncovered. Add the salt, taste and season further as required. Serve over rice with sour cream or natural yogurt.

Serves 4

Tanami Spinach Curry

This curry is easy and super tasty and loosely based on one published in 'Australian Table' magazine in 2003 - vary the spice according to your preference (I tend to skip one of the green chillies and keep it mild enough for the kids, with natural yoghurt or extra cream to dilute if necessary). Bought packets of pappadums are easy to cook in the microwave - just pop them on a paper towel in a single row for 30 seconds. So quick!

Ingredients:

300g baby spinach leaves
2 mild green chillies
1 tsp tanami fire
1 tbsp butter
1 tbsp crushed or finely chopped garlic
1 tsp ground cumin
1 tsp cumin seeds
1 cup tomato puree / passata
400g tin baby corn, cut into 1cm slices
1/3 cup cream
Cooked basmati rice, to serve
Pappadums, to serve

Step One

Blanch baby spinach and green chillies in boiling water for 2 minutes, then rinse under cold water. Drain, place in a food processor with the Outback Pride Tanami Fire, then process to a fine paste.

Step Two

Place butter in a large, heavy-based frying pan on low heat, then add garlic and cumin seeds and cook until golden. Add tomato puree, spinach paste and cumin powder, and cook for 2 minutes.

Step Three

Season to taste with salt. Add baby corn and cream, and stir to heat through. Serve immediately with rice and pappadums.

Serves 4

Roast Capsicum and Kangaroo Pasta

On days that are warm (but not so hot that I am unwilling to cook), I like to toss some ingredients in an olive oil base and serve with pasta for a simple, flavoursome meal.

Feel free to experiment! If you prefer vegetarian cooking, replace the meat with another vegetable (sweet potato would be tasty, or roasted pumpkin and zucchini). Replace the kangaroo with an alternative meat or protein. Try a different herb blend to vary the flavour, whatever takes your fancy. Basic experimentation is the easiest way to introduce native herbs and ingredients into your cooking routine.

This type of pasta also makes a good lunchtime meal, with complex carbs and protein to keep you going through the afternoon, which is why this recipe is a single serve. Just double or multiply depending on the quantity you need.

Ingredients

1/3 cup roasted capsicum (approx 1/2 large capsicum, roasted)
1 tsp Outback Pride Desert Flakes
1 tbsp extra virgin olive oil
150gm kakadu (marinated) kangaroo steak
Goat cheese, Persian fetta or similar, to taste
Cooked pasta, to serve

Step One

Put the pasta on to cook while you prepare the dressing. Slice the roasted capsicum and set aside. Slice the steak thinly, or dice if you prefer.

Step Two

Heat olive oil in a frying pan over medium-high heat. When hot, add the kangaroo to the pan and toss, lightly frying until just cooked through. Add the roast capsicum to the pan and stir until warmed through.

Step Three

In your serving bowl, combine the cooked meat and capsicum with the Outback Pride Desert Flakes. Stir in the pasta and mix together.

Step Four

Crumble goat cheese or feta over the top of the pasta and serve.

Serves 1

Guacamole

This easy, tasty dip is a great warm-weather treat with vegetable sticks, turkish bread or corn chips. Also fantastic on nachos or served on top of baked enchiladas! I love the touch of chilli flavour from Tanami Fire, but if you prefer a peppery touch rather, try the new Native Pepper Seasoning instead.

Ingredients

2 ripe avocadoes
1/4 cup natural yoghurt
1/4 or 1/2 teaspoon Tanami Fire
1/4 teaspoon crushed garlic
Salt to taste

Method

Use a fork to mash the avocado and combine with the remaining ingredients. Serve!

Pumpkin Carbonara with Desert Flakes

For vegetarians or just for a change, this recipe takes the classic creamy egg and cheese carbonara, ditches the bacon and runs in another direction! Also tasty with tuna instead of pumpkin.

Ingredients

1/3 medium butternut pumpkin, cubed
1 tbsp Outback Pride Desert Flakes
1 tbsp extra virgin olive oil
2 egg yolks
2 tbsp cream
2 tbsp parmesan cheese, grated or shredded
1 small onion, halved and finely sliced
1/2 stick celery, finely sliced
Cooked pasta, to serve

Step One

Place the cubed pumpkin a large bowl and toss with half the Outback Pride Desert Flakes and all of the olive oil until evenly coated.

Step Two

Heat a frying pan over medium-high heat and add the pumpkin. Cook, stirring regularly, until the pumpkin has a roasted appearance and is cooked through. You may need to turn the heat down after browning the outside to achieve pumpkin tenderness. This is also a good time to put your pasta on to cook.

Step Three

While the pumpkin cooks, combine the egg yolks, cream, parmesan and the rest of the Outback Pride Desert Flakes in a small bowl. Set aside.

Step Four

Remove the pumpkin from the frying pan with a slotted spoon. Reduce heat to medium-low (if not already reduced) and add the onion and celery to the pan. Cook the onion and celery, stirring constantly, until translucent and soft.

Step Five

Turn off the heat and return the pumpkin to the pan, stirring to mix it in with the celery and onion. Drain your cooked pasta and return it to the saucepan along with the vegetable mixture. Pour in the cream and egg mixture, and stir until well combined and the sauce gives the pasta a light, glossy appearance.

Serves 4

Tanami Fire Tomato Sauce

A very slightly fruity, mildly spicy - child-friendly - tomato sauce for accompanying Mexican-style dishes (such as Seafood Burritos, the next recipe). Roughly based on a Family Circle recipe, and quick and easy to prepare.

Ingredients

1 teaspoon cumin seeds
400g can tomatoes
1 splash extra virgin olive oil
1 small chopped onion (brown or red)
1 teaspoon minced or crushed garlic
1/2 water
1 teaspoon vegetable stock powder
1 teaspoon white wine vinegar
1/4 teaspoon Outback Pride Tanami Fire

Step One

Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside.

Step Two

Splash some olive oil into the pan and heat. Add the onions and saute until soft.

Step Three

Add the onion and cumin to the rest of the ingredients and blend with a stick blender until smooth.

Note: You can also use a food processor, but I find the stick blender easier to clean up after, especially for such a quick recipe.

Step Four

Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.

Base Tomato Sauce with Saltbush

This is the vegetable-rich sauce to accompany the Fish Meatballs recipe - I have increased the veg content as well as the tomatoes, adding saltbush for extra flavour.

Ingredients

Olive oil
1 onion, roughly chopped
1 celery stalk, roughly chopped
1/2 red capsicum, roughly chopped
1 zucchini, roughly chopped
1 bulb fennel, roughly chopped
1/4 small butternut pumpkin, peeled, seeds removed, coarsely grated or processed
3 400g tins chopped tomatoes
1 tbsp Outback Pride dried saltbush

Actually you could pretty much vary the veg according to what you have - broccoli stalk, leek, carrots can all be added.

Step One
Heat a good splash of olive oil in a large saucepan over medium heat. Process or chop all the vegetables except the pumpkin, and then add them to the saucepan. Cook, covered, for 10 minutes or until softened, stirring occasionally. Add the pumpkin and cook, uncovered, for 5 minutes or until soft, mushy and mixed in with the other vegetables.

Step Two

Add the canned tomatoes and saltbush, season with cracked pepper, and bring to the boil. Simmer over low heat for 25-30 minutes, stirring occasionally, then remove from the heat. If you like, blend the vegetables further with a stick mixer. Taste and add more salt and pepper, if necessary.

Native Basil and Tomato Pasta Sauce

Pastas like this always remind me of my husband's 'bachelor cooking' before we were married. Ben and Toby (his older brother) lived together and tomato-based vegie pastas were a regular, and when I visited Ben and I would often throw one together for dinner. It's easy - just whatever veg you have handy, a tin of tomatoes and some tasty herbs - yum! This version serves 2-3 and makes use of the flavoursome Native Basil with a touch of Mountain Pepper.

Ingredients
1 tbsp (a splash) extra virgin olive oil
1/2 onion
1/2 red capsicum, halved again and finely sliced
1/2 stalk celery, finely sliced
1 small mild chilli (or a small portion of a spicier chilli!)
A couple of handfuls of mushrooms, halved and finely sliced
2 cloves garlic, crushed
1 400g tin diced tomatoes
1/4 cup water
1 tbsp tomato paste
2 tsp Native Basil
1/2 tsp Ground Mountain Pepper
Ground sea salt, to taste


Step One

Assemble ingredients and chop onion, celery, capsicum and chilli. Heat oil in pan over medium-high heat.

Step Two

Saute garlic, onion and celery for about 1 minute before adding the capsicum and chilli. Saute for another few minutes and in the meantime, slice the mushrooms.

Step Three

Add the mushrooms to the vegetable mix, stir and continue cooking until all the vegetables are soft.

Step Four


Pour in the tin of tomatoes and 1/4 cup water. Add the basil and tomato paste, and stir. Reduce heat to low and simmer for 10 minutes. While simmering, put your pasta on to cook.

Step Five

Add Mountain Pepper to the sauce with a pinch of salt. Taste and season further if required.

Step Six

Drain pasta and divide between bowls. Top with a generous serve of sauce and a sprinkling of shredded parmesan if desired. Enjoy :)

Latin American style Rice

This is an interesting vegetarian recipe based on a Latin-American meal called Calabasitas. I've changed the recipe but it still has the same tasty combination of mild flavours, vegetables and a hint of spice!

Ingredients

4 cups cooked rice (or 1 1/2 cups uncooked rice)
2 zucchini, finely sliced
1 large red capsicum, cut into quarters and finely sliced
1 brown onion, cut into quarters and finely sliced, or 1 bunch spring onions
190g tin champignons pieces and stems, or a handful of fresh mushrooms finely sliced
1 avocado chopped into squares
1/2 cup shredded cheese (ideally swiss or similar mild cheese, but any will be ok)
1 teaspoon Outback Pride Tanami Fire
1 tbsp olive oil
1 tbsp butter


Step One


Melt the butter and oil in a saucepan over medium-high heat. Saute the onion, capsicum and zucchini until soft.

Step Two

Meanwhile, reheat or cook the rice.

Step Three


In a separate bowl, combine the avocado, cheese and Tanami Fire.

Step Four

Remove the saucepan from the heat and stir in the cheese mixture. Quickly add the cooked rice and stir to combine with the vegetables and cheese. Serve with a little extra cheese and a sprinkle of Tanami Fire.

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.

Ingredients

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 :)


OTHER BREAKFAST IDEAS

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.