Kahikatea Tree at Papakura South School

Kahikatea Tree at Papakura South School
Martha-Lee and Madeline

Wednesday, September 24, 2008

Cooking: Scrambled Eggs with Fenugreek







Scrambled Eggs with Fenugreek
Ingredients:
6 to 12 eggs; fresh fenugreek (as much as you like); 1 large onion; olive oil; salt

What to do:
1. Pour a little oil into a hot pan.
2. Lightly brown the diced onion.
3. Add the beaten eggs to the pan.
4. Throw in the washed and drained fenugreek.
5. Add salt to taste.
6. Cook on low heat.

How to eat it:
1. Butter two slices of fresh bread and spread the egg and fenugreek over with some tomato sauce to make a healthy and delicious sandwich.
2. Eat your scrambled eggs and fenugreek with sausages, bacon, sliced tomatoes and tomato sauce.

Yum! Yum! Yum!

1 comment:

Angelo Naude said...

My sons' have just started their own herb and vegetable garden. I will have them try your recipes when we harvest.