Serves 4
2 Duck Eggs or 2 large chicken eggs
1 Cup Milk
2 tablespoons sugar
3/4 teaspoon vanilla extract
Pinch Salt
6 slices of bread
Cinnamon to taste
Nutmeg to taste
Butter for pan
Lemon Juice (to serve)
White Sugar (to serve)
Whisk together eggs, milk, salt, sugar, and vanilla in a flat-bottomed plate.
Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of the bread are well-coated. Let soak for approximately 2 mins.
Melt some butter in a pan. Place bread slices in the pan and dust with cinnamon and nutmeg. cook on medium heat until golden brown on each side, about 5 minutes. Repeat for remaining slices.
Serve with sprinkled with lemon juice and sugar.
Prep: 5 mins Cook: 5 mins Total: 10 mins
Serves 2
25g Unsalted Butter
200g Swiss Brown Mushrooms, halved
Salt & Pepper, to taste
1 Clove Garlic
A Dash or 2 of Dried Parsley
1/2 Lemon, juiced & zested (1 1/2 tbs Lemon Juice)
3/4 Cup Smooth Ricotta
4 Slices Sourdough Bread, toasted
Heat butter in a large pan over a medium-high heat until melted and foamy. Add the mushrooms and season to taste. Cook, stirring, for 3 mins or until golden
Add garlic, parsley, lemon juice and cook, stirring, for a further 1 min or until combined
Spread toast with ricotta, and top with the mushroom mixture. Serve
Based on Alton Brown's recipe
Prep: 5 mins Cook: 5 mins Total: 10 mins
Serves 2
3 Large Eggs
3 tbs Whole Milk
A Pinch of Salt
A Grind of Black Pepper
1 tbs Unsalted Butter
Toast, to serve
*These Eggs move quick, get your toast ready and keep the plate warm before you start*
Whisk eggs, salt, black pepper and whole milk together until light and foamy
Add butter to a nonstick pan and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan
Stir slowly with a silicone spatula. As soon as curds of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand
As soon as there is no more liquid egg running around the pan, immediately remove from heat and Let the eggs sit in the pan for 1 min
Serve on toast
Based on Alton Brown's recipe
Prep: 5 mins Cook: 5 mins Total: 10 mins
Serves 4
6 Large Eggs
6 tbs Whole Milk
200g Bulla Original Cottage Cheese
A Pinch or 2 of Salt
A Grind or 2 of Black Pepper
2 tbs Unsalted Butter
Sourdough Toast, to serve
*These Eggs move quick, get your toast ready and keep the plate warm before you start*
Whisk eggs, salt, black pepper, whole milk, and cottage cheese together until light and foamy
Add butter to a nonstick pan and put it over high heat. When the butter bubbles (after about a minute), pour the egg mix straight into the middle of the pan
Stir slowly with a silicone spatula. As soon as curds of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand
As soon as there is no more liquid egg running around the pan, immediately remove from heat and Let the eggs sit in the pan for 1 min
Serve on toast