One of our favorite brunches of all times is the exotic dish of Persian eggs. Exotic, but easy to make, especially now that Sea Zen has two lush growing pots of parsley and thyme on the back porch and we’ve popped the special spice mix into the Sea Zen pantry for all guests to try out.
We heard Stephanie Alexander talk about this years ago and have been cooking it for our Sunday brunches regularly ever since.
And how fabulous to enjoy this on the Sea Zen balcony now that summer is here, with the ocean in front of you and a King Parrot or two for company.
Grab as many eggs as you want, whisk up and add 1 teaspoon of the Persian Egg Spice mix from the pantry. Scramble in some olive oil and add a small handful of herbs from the pots out on the back balcony – thyme and parsley.
Add salt and pepper to taste. VOILA.
PS. The spices are freshly roasted and ground cumin, coriander and cinnamon.