In partnership with our mates from @australiandairy we are making ‘Chilli Persian Fetta Scrambled Eggs’ using some of our favourite Australian dairy products. @yarravalleydairy Chilli Persian Fetta, @barambah_organics Unhomogenised Milk and @coppertreefarms@chefneilperry Cultured Butter.
Chilli Persian Fetta Scrambled Eggs
Prep time: 10 minutes
Cook time: 6 minutes
Serves: 2 People
- Prep time: 10 minutes
- Cook time: 6 minutes
- Total time: 16 minutes
- Serves: 2 People
- 2 shoots Spring onion
- 1 handfull Fresh coriander
- 1 Fresh red chilli
- 6 Free range organic eggs
- Yarra Valley Dairy 'Chilli Persian Fetta'
- 50 ml Organic unhomogenised milk
- 1 Lime
- 2 tbsp Cultured butter
- 2 slices Ciabatta or sourdough
- 2 tsp Favourite chilli jam/relish
- Flakey salt
- Cracked pepper
Finely slice spring onion, coriander and red chilli.
Crack 6 eggs into a bowl. Add 2 tablespoons Yarra Valley Dairy ‘Chilli Persian Fetta’, 50ml of Barambah Organics unhomogenised milk, half red chilli, half spring onion, pinch of flakey salt, crack black pepper and whisk.
Butter your bread and toast butter side down in hot pan until golden then flip over until golden on the other side.
Add a knob of cultured butter to the hot pan. Once it’s melted, add in your egg mixture.
As the eggs appear firm around the edges gradually pull into the centre with the spatula allowing the uncooked eggs to spill out to the edges of the pan. Repeat this until the eggs no longer spill out to edges and stay formed in the centre but still appear undercooked.
Divide the eggs in half and move them to opposite sides of the pan, forming them into mounds approx. the same size as the toast. Remove from heat.
Add a heaped teaspoon of chilli jam/relish to the sourdough and pop the eggs onto the toast.
Top with few more dots of chilli relish, spring onion, chilli, coriander and a squeeze of lime juice.