Peter Gordon’s Detox Fennel Scrambled Eggs
How do you like your eggs in the morning?
In celebration of Better Breakfast Month this September, we hand things over to Peter Gordon. Peter is a wonderful chef, who is known for his unique fusion cuisine and world-renowned restaurants and books.
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Peter Gordon's Detox Fennel Scrambled Eggs
For a weekend brunch I love eggs, and these ones are delicious served on toast with a few chunks of avocado and sliced tomatoes! This may seem a strange thing to do with tea – but the fennel in the tea goes really well with creamy scrambled eggs.
To serve 2, you will need: 2 teaspoons loose leaf Dr Jackson’s Detox Tea (or the contents from 1 Dr Jackson's Detox tea bag), 100mL cream, ¼ head of fennel (around 50 - 60g) finely chopped or grated, 4 organic eggs, 1 teaspoon extra virgin olive oil, basil or parsley leaves for garnish.
Place the Detox Tea in a small saucepan with the cream and 30mL (2 tablespoons) water.
Add ¼ of the fennel and bring to a simmer, then cook over low heat for 2 minutes, stirring occasionally.
Turn the heat off and leave to infuse for 5 minutes.
Strain into a heat-proof bowl.
Add the eggs to the cream mixture, along with salt and pepper, and gently whisk together.
In a non-stick pan, sauté the remaining fennel in the olive oil over medium heat, stirring often, until lightly caramelised.
Pour the egg mixture onto the caramelised fennel and reduce the heat a little.
Cook until the eggs are just setting, gently stirring constantly.
Serve straight away, with some herbs sprinkled on top.
Dr Jackson’s Detox Tea combines digestion-boosting fennel, with elderflower, aniseed and senna fruit to help rid the body of harmful toxins and free radicals. Our FairWild certified Spanish liquorice, known for its deeply calming properties, lends a naturally sweet taste.
Let us know if you recreate this incredible recipe by tagging us in your Instagram pictures: @drjacksonuk.
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