Page 107 - The Australian Womens Weekly Food

4 SCRAMBLED EGGS
WITH PERSIAN FETTA & THYME

PREP + COOK TIME 20 MINUTES SERVES 4
Make the Basic Scrambled Eggs as recipe directs (see page
102). Spoon onto toast. Top with 100g drained, crumbled
persian fetta (or soft goat’s cheese), 2 teaspoons
fresh thyme and 1 teaspoon finely grated lemon
rind. Sprinkle with black pepper to serve.

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