[cooked-sharing]
Put two plates onto the kitchen bench with 1 Tbsp of pesto (see next page) on each plate and 1⁄2 cup of wild rocket on each plate.
Place a frying pan on the stove and bring to a medium heat, add 1⁄2 Tbsp of ghee or coconut oil to the pan and allow it to melt. Place the cut tomatoes into the ghee/coconut oil and fry until golden brown on both sides.
While everything is frying up in the ghee/coconut oil, prepare the scrambled eggs. Place eggs and herbs into a bowl and beat together.
Onto your plates, place the cooked tomato on top of the rocket.
Now head back to the fry pan and add 1 Tbsp of ghee/coconut oil and pour the beaten eggs into the pan, keep the eggs moving until cooked then place them on the plate.
Add goats' feta cheese, season with black pepper and sea weed salt and enjoy.
Ingredients
Directions
Put two plates onto the kitchen bench with 1 Tbsp of pesto (see next page) on each plate and 1⁄2 cup of wild rocket on each plate.
Place a frying pan on the stove and bring to a medium heat, add 1⁄2 Tbsp of ghee or coconut oil to the pan and allow it to melt. Place the cut tomatoes into the ghee/coconut oil and fry until golden brown on both sides.
While everything is frying up in the ghee/coconut oil, prepare the scrambled eggs. Place eggs and herbs into a bowl and beat together.
Onto your plates, place the cooked tomato on top of the rocket.
Now head back to the fry pan and add 1 Tbsp of ghee/coconut oil and pour the beaten eggs into the pan, keep the eggs moving until cooked then place them on the plate.
Add goats' feta cheese, season with black pepper and sea weed salt and enjoy.