Scrambled Eggs with Cayenne Chilli and Olive Salt

Breakfast , Vegetarian


  • 4 slices olive and herb loaf (Gilbert's Fine Foods)
  • 4 eggs (Agreeable Nature Free Range Eggs)
  • ¼ cup cream (Holy Cow)
  • 1 Tablespoon oil
  • 1 Tablespoon sliced cayenne chilli in a range of colours (Kakanui Produce)
  • Olive Salt (Dunford Grove)
  • Olive Oil (Dunford Grove)


  1. Combine the eggs and the cream and whisk to combine.
  2. Heat the oil in a pan on a medium heat and pour in the egg mix. Stir every 10 seconds until just cooked, it shouldn’t take more than a minute or so. I prefer my scrambled eggs holding together, and so fold gently, if you prefer a more broken texture stir them more vigorously.
  3. Toast the bread.
  4. Serve the eggs on the bread, and top with the chilli’s and a decent sprinkle of the olive salt.
  5. Finally, drizzle with olive oil.
  6. Enjoy!


Lockdown Edition – Jamalia Edwards


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