Scrambled eggs Coogee style

Scrambled eggs Coogee style

By
From
Three Sisters Bake
Serves
2
Photographer
Helen Cathcart

I used to eat a similar breakfast to this in a café in the Sydney beachside suburb of Coogee. I may not have a sea view while eating it these days but it still tastes great! The key to good scrambled eggs is to cook them very slowly and watch them like a hawk. Get all your ingredients ready and laid out before you put the eggs on to cook. - Nichola

Ingredients

Quantity Ingredient
a handful pine nuts
4 large eggs
a knob unsalted butter
1 tablespoon vegetable oil
2 slices Sourdough bread
2 handfuls rocket leaves, to serve

For the red onion marmalade

Quantity Ingredient
1 tablespoon extra virgin olive oil
15g unsalted butter
4 red onions, halved and sliced as thinly as possible
2 tablespoons dark brown soft sugar
pinch salt

Method

  1. First make the red onions marmalade. Heat the oil with the butter in a heavy-based pan on a medium heat. Once the butter has melted add the sliced onions to the pan and cook, stirring to ensure they do not stick, for at least 10–15 minutes, until they are very soft and beginning to brown.
  2. Preheat the oven to 160°c.
  3. Sprinkle the onions with the sugar and salt and stir. Cook them for a further 5 minutes, continually stirring, until they are caramelized and sticky. Remove from heat and allow to cool completely.
  4. Place the pine nuts on a baking tray and bake in the oven for 3–4 minutes, or until golden brown.
  5. For the scrambled eggs, break the eggs into a bowl and whisk. Melt the butter and oil in a non-stick frying pan over a low heat. When the butter starts bubbling, pour in the eggs. Stir every 10 seconds with a wooden spoon.
  6. While keeping an eye on the eggs, toast the sourdough. Once toasted place a slice on a plate and spread them with the red onion marmalade.
  7. Take your scrambled eggs off the heat just before they are ready (softly set and still a bit runny), as they will continue to cook even once removed from the heat.
  8. Top each piece of sourdough with scrambled egg and garnish with a handful of rocket leaves and a sprinkling of toasted pine nuts.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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