• Scrambled eggs with sea parsley (On Country Kitchen)Source: On Country Kitchen

Give your brekkie a boost with native sea parsley for a peppery tang and crème fraiche for a creamy scramble. 






Skill level

Average: 4.9 (4 votes)


  • 1 tbsp crème fraiche 
  • 1 tbsp tepid water 
  • 6 eggs
  • ½ tsp dried sea parsley 
  • ½ tsp dried saltbush 
  • ¼ tsp ground native mountain pepper leaf (see note) 
  • pinch of pink lake salt
  • olive oil, for drizzling
  • toasted sourdough and fresh sea parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the crème fraiche and water in a bowl and whisk until smooth. Add the eggs, sea parsley, saltbush, pepper leaf and salt, then whisk until well combined. 

2. Heat a frying pan over medium heat until very hot. Remove the pan from the heat and add a drizzle of olive oil. Add the egg mixture and gently stir, letting the residual heat cook and set the eggs. Serve immediately with toasted sourdough and sprinkling of sea parsley. 


• Mountain pepper leaf is also known as Tasmanian mountain pepper leaf or mountain pepper. Pepper berries come from the same tree. Available online from native food stores. 


Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.