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Scrambled Fetta Eggs with Tomato and Basil Salsa

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Ingredients

1 large vine-ripened tomato, finely diced
2 tablespoons finely chopped basil
sea salt and freshly ground black pepper
8 eggs
200g South Cape Goat’s Fetta cheese
20g butter
toasted baguette slices, for serving

Method

Combine tomato, basil and season to taste. Lightly whisk eggs and fetta cheese together and season with pepper.

Melt butter in a non-stick frypan, add eggs and cook over gentle heat, stirring occasionally, until lightly scrambled and almost set.

Serve on toasted baguette, topped with spoonfuls of fresh tomato salsa.

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Scrambled Fetta Eggs with Tomato and Basil Salsa