Scrambled eggs


Yesterday we went to the Harvest Market in Launceston.  This bread stall was incredibly busy and it was easy to see why.  The croissants were to die for, the sourdough had just the right crustiness….we’ll be back!

Sunday morning breakfast = scrambled eggs on sourdough with quick tomato relish…..


3 free range eggs

2 tbs thickened cream

salt, pepper, fresh parsley to serve.

(serves 1)


Whisk eggs well with steel whisk, add cream and whist to combine

pour mixture into non-stick frypan and put over medium heat

Gently lift and scrape mixture while it cooks

Be careful not to overcook! Eggs should be glossy and just set

Serve on sourdough with salt, pepper, sprinklewith fresh parsley

Accompany with easy tomato & chilli relish

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