Monday, December 29, 2008
Pick fresh parsley from your garden, it doesn't matter if it's flat or curly, fresh is the important factor here.
One mandolin and a super clean cutting surface (I use a glass chopping board), chop your washed and dried parsley to a very fine consistency, something similar to tobacco. Set aside.
Beat 6 x 50 gram super fresh organic eggs with 2 decent sized teaspoon dollops of Gippsland Double Cream, in a glass bowl using a metal whisk, don't over beat.
One largish teflon coated frying pan, heat it while chopping the parsley, then add a piece of pure salted butter about 30 grams in weight and let melt to just bubbling, not changing colour. Turn the heat down very low and add the egg and cream mixture. Use a plastic spatula or wooden spoon to gently move the egg mixture around the pan every so often. Once the egg mixture starts to look creamy in texture and starting to set, turn the heat off and remove the pan from the heat source, allow the eggs to cook a little further in the heat of the pan, this is when I put the toast on.
Butter the toast, tower the scrambled eggs on top, sprinkle with parsley and serve with crispy bacon, fried haloumi cheese and thickly sliced oven roasted vine ripened tomatoes sprinkled with a little fresh oregano.