When I think of this recipe I think of Sunday morning brunch. One of the things I love about the summer is the availability of fresh herbs that I can pick up right outside in the garden. The reason I made this recipe is because I can feel like its summer even in the colder months with these delicious herb eggs.


  • 8 large eggs
  • 1/4 cup basil chopped
  • 1/4 cup parsley chopped
  • 2 tsp coriander chopped
  • 1 sprig thyme chopped
  • 1 tbsp coarse or flaked sea salt
  • 1 tsp coarse ground black pepper
  • 1/4 cup extra virgin olive oil
  • 8 slices of large sliced multigrain bread


In a bowl combine the chopped parsley, basil, thym and coriander.

In a skillet warm the olive oil on medium. Add in the eggs separately trying not to make them touch. Once the edges start to crisp turn the egg over using a spatula. Let it cook for 30 seconds just to make the yolk firm enough to transfer to the dish.

Plate the dish by putting 2 eggs per person, then sprinkle with salt, pepper, herbs and some extra olive oil. I love to serve some warm sliced multigrain bread cut into triangles. I also love some multicoloured tomatoes halved on the dish.

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