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Rick Stein Nigella Lawson Peter Evans Iron Chef
James Reeson

Scrambled Fetta Eggs with Tomato and Basil Salsa

Ingredients

  • 1 large vine-ripened tomato, finely diced
  • 2 tablespoons finely chopped basil
  • Sea salt and freshly ground black pepper
  • 8 eggs
  • 200g south cape goat’s fetta cheese
  • 20g butter
  • Toasted baguette slices, for serving
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Method

  1. Combine tomato, basil and season to taste. Lightly whisk eggs and fetta cheese together and season with pepper.
  2. Melt butter in a non-stick frypan, add eggs and cook over gentle heat, stirring occasionally, until lightly scrambled and almost set.
  3. Serve on toasted baguette, topped with spoonfuls of fresh tomato salsa.
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For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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