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Scrambled Fetta Eggs with Tomato and Basil Salsa



  • 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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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Scrambled Fetta Eggs with Tomato and Basil Salsa.


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