April 29, 2017
Breakfast, Lunch, Eggs,
Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Stove Top, Diabetic, Vegetarian, Herbs, Kosher Dairy more
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"From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17."
Heat the light margarine in a small non-stick frying pan over medium heat and add the garlic, chilli and coriander roots and cook, stirring for 1 minutes
Whisk eggs and skim milk together and add the frying pan and cook, stirring often for 2 to 3 minutes or until egg is just set.
Place the toasted sourdough bread on a serving plate and spoon the egg mixture over the bread.
Combine the tomato, coriander leave and the lime juice and spoon over the egg mixture and serve.
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This was a memorable bite! Made this for two, used a red serrano chili and the stalks of the cilantro (for the roots) The lime is the perfect foil for the heat. At the table finished with a good grinding of pepper. We both thoroughly enjoyed! Will be making this again for sure. Thanks for sharing Pat! Made for Billboard Recipe Tag.
The fresh lime juice is perfect - almost made a mini salsa. Really enjoyed our Sunday Brunch. I cannot get coriander root and do not know if the flavour is just a stronger coriander flavour but I doubled the coriander leaves and everything tasted great.