Prep Time: 3 mins  / Cooking Time:  5 mins  / Serves 1

 
 

Ingredients

  • 3 Otaika Valley Free Range Eggs

  • 3 tablespoons of finely chopped fresh herbs (we used parsley, basil and chives)

  • 1 tablespoon butter

  • 2-3 slices NZ smoked salmon

  • 1 large slice toasted sourdough, halved and buttered

  • Sea salt and cracked black pepper

  • Additional fresh herbs to garnish

 

Directions

  1. Crack the eggs into a bowl and whisk well.

  2. Add the herbs, season with salt and pepper and whisk a little more.

  3. Heat a sauté pan over a low heat. Add the butter and let it melt slowly. Once it is foamy, pour in the eggs. Leave to sit for 5 seconds and then use a spatula to slowly move the eggs, bringing them in from around the outside of the pan into the centre.

  4. Once the eggs are 80% cooked, remove from the heat (they will continue to set).

  5. Place the eggs on top of the sourdough.

  6. Top with the smoked salmon. Garnish with fresh herbs.

  7. Serve immediately.


This recipe was a collaboration with Kelly Gibney.