Dirra-dirra-wana
#SeaParsley is a #beachy #native that may be used as a #flavorsomeherb or #vegetable. It played an important role for early #colonists, eaten by #CaptainCook and his crew to prevent #scurvy, and regarded as a #survivalfood among the #European newcomers. Give your next #brekkie a boost with native sea parsley for a #peppery tang and crème fraiche for a creamy #scramble. If you are interested in trying any of our #recipes. We share them on our website blog page for you to enjoy. www.craigmuirlakehouse.com https://www.sbs.com.au/.../rec.../scrambled-eggs-sea-parsley
Scrambled eggs with sea parsley
SERVES 2 PREPARATION 5MIN COOKING 5MIN
SKILL LEVEL
EASY
By
Mark Olive
Ingredients
1 tbspcrème fraiche
1 tbsptepid water
6eggs
½ tspdried sea parsley
½ tspdried saltbush
¼ tspground native mountain pepper leaf (see note)
pinch of pink lake salt
olive oil, for drizzling
toasted sourdough and fresh sea parsley, to serve
Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions 1. Place the crème fraiche and water in a bowl and whisk until smooth. Add the eggs, sea parsley, saltbush, pepper leaf and salt, then whisk until well combined. 2. Heat a frying pan over medium heat until very hot. Remove the pan from the heat and add a drizzle of olive oil. Add the egg mixture and gently stir, letting the residual heat cook and set the eggs. Serve immediately with toasted sourdough and sprinkling of sea parsley. Note: • Mountain pepper leaf is also known as Tasmanian mountain pepper leaf or mountain pepper. Pepper berries come from the same tree. Available online from native food stores.