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Sunday, May 13, 2012
Fried Green Eggs on Turkish Bread
7 eggs, whisked briefly
2 Tbs fresh parsely, chopped finely
1 Tbs fresh coriander, chopped finely
2 tsp bottled basil pesto
1/2 cup milk
salt, to season
turkish bread, sliced and toasted
Combine eggs, herbs, basil, salt and milk in a pouring jug. Meanwhile, heat non-stick frypan.
Fry/scramble eggs to your liking. Serve on top of toasted turkish bread.
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