It was Sunday. We just hosted a dinner party the night before. Our very first in Sydney and it has been awhile since I rolled up my sleeves and cooked for people. I will have to blog about it another day. There wasn’t much photos but shall try as there was a couple of dishes that I will love to share with everyone. It is easy and great when cooking for a larger group of people.
Anyway, Mister had a terrible hangover. I ended up heading to Gnome and had breakfast for one. It was a good to get out, take a break and just chill out with breakfast and my iPad. I ordered a basil pesto scramble eggs with ham. A very simple dish but so tasty!
I had leftover parsley walnut pesto from the dinner party the night before and decided to cook this for Mister when he work up. The first time I cooked this, I made it with free range chicken eggs and left out the ham. I toasted a thick slice of beautiful wholemeal grain loaf from Sonoma Bakery and topped the pesto eggs on top.
I love the colours of the milk, the pesto and beautiful egg yolks. Makes me happy!
Mister liked the scrambled pesto eggs on toast but thought it needed more seasoning… hmmm… He was suffering from a severe hangover.
Another Sunday. I made these again but with duck eggs especially delivered by Miss Eatnik (@eatnik) that she got from Mrs @damonism in Canberra. And I added some thinly julienned hot salami from Rodriguez Bros in Yagoona. It was enroute from Canberra to Cabramatta to our place.
This photo was taken with my iPhone using an attached wide lense that I bought on eBay. It did create an illusion and a few thought the size of the egg is huge. It is actually not that big really.
I shall have to write a proper blog post about Rodriguez Bros in Yagoona soon. This deli is amazing and is famous for its jamon, black pudding, chorizo and salami. I got ourselves a whole salami because it never lasts long enough!
It was much better this time. I doubled up the pesto, added the salami and used duck into of chicken eggs. Amazing. Ridiculously simple and farking delicious. Beautiful produce produces beautiful food. There is no question about it. I missed out on yum cha that Sunday but don’t think I missed out on flavour.
- 2 duck eggs (or chicken eggs) – use free range or organic if possible
- 50ml of full cream milk
- 2tbsp of home made parsley walnut pesto (or basil pesto if you have that)
- 4 thinly sliced and julienned hot salami
- A knob of butter and olive oil
- Heat pan to medium heat. Add oil and butter and still keeping at medium heat
- Whisk duck or chicken eggs with pesto and milk. Season accordingly to taste
- Pan fry julienned salami in butter and oil until crispy. Add the egg mixture. Allow the eggs to go to the sides of the pan and then stir the eggs inward slowly to form waves of eggs in the middle and allowing the rest of the liquid egg mixture to spread to the sides. Do this a few times and your eggs are ready. Do not allow the eggs to turn completely dry before turning off the heat
- Tip scrambled eggs out and on top of toasted bread. Serve immediately