Persian eggs

Persian eggs

By
From
Alimentari
Serves
2
Photographer
Lauren Bamford

We have a few customers who come in regularly just for this breakfast. We once tried taking it off the menu for a change. Big mistake! Sorry, Trish, it won’t happen again.

Ingredients

Quantity Ingredient
3 eggs
1 tablespoon pouring cream
1 teaspoon butter or ghee
1 tablespoon persian feta
1 tablespoon see method for ingredients
small handful baby spinach leaves
2 pieces fresh lebanese flatbread or buttered wholegrain toast

Method

  1. In a mixing bowl, combine the eggs and cream and season with salt and pepper.
  2. Melt the butter or ghee in a medium-sized frying pan over medium heat. Add the egg mixture and stir gently until the egg starts to set. Add the spinach and stir until it just begins to wilt.
  3. Divide the eggs between two plates and sprinkle with feta and dukkah. Serve with fresh Lebanese flatbread or toast.
Tags:
alimentari
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