Folded Eggs is another dish that became associated with Australian breakfasts after becoming a hit at Bill Granger’s Sydney restaurant.

As Granger himself has admitted, the secrets to the luxurious, smooth taste of these eggs is cream. It is also important to cook the eggs quickly and not overcook them so that they retain the right amount of moisture.

For this recipe I am making the eggs just a little bit lighter by mixing cream and milk. You can play with the quantities of each to find the right level of richness for you.

The trick to this dish is to wait until the egg is starting to cook on the underside before you begin gently pushing the egg into the center of the pan.

Serve the eggs with a garnish such as parsley, with toast and/or with sides such as avocado.

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INGREDIENTS

2 eggs, beaten

30 ml cream

30 ml whole milk

pinch of salt

1 teaspoon butter

INSTRUCTIONS

1. Heat the butter in a fry pan over high heat.

2. Mix together the milk and cream with the beaten eggs. Add a pinch of salt to the mixture.

3. When the butter is melted, pour the egg mixture into the fry pan.

4. Fold the sides of the mixture in over the middle as it cooks, making sure not to scramble the eggs. Cook through but make sure to remove the eggs while they are still moist. 

5. Serve and enjoy!