SERVES 2
INGREDIENTS:
2 Eggs
2 TBLS of Butter
1 Red Onion, Diced Finely
1 Garlic Clove, Crushed
1/2 tsp Turmeric
Pinch Black Pepper
Pinch Sea Salt
1 Shallot, Sliced Thinly
100g Danish Feta
TO SERVE:
2-4 Slices Sourdough or GF Bread
METHOD:
Beat the eggs lightly and season with salt, pepper.
Heat 1 TBLS. of butter in a non stick frypan, sauté onion and garlic until clear and fragrant. Add another TBLS. of butter and swirl around to coat the bottom and sides, Pour in the beaten eggs and allow them to sit for just a few seconds before beating them again.
Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking and resting the eggs for a few seconds until about half of the eggs are set and the rest are still wet.
Sprinkle the eggs with turmeric and continue to whisk and rest alternately. Once the eggs are almost done, add the feta & shallots, and whisk the eggs until done.