A saline slipperiness rubs into your fingers, a mild saltiness on your tongue, a gentle seasoning to your food.
Saltbush is excellent and dried saltbush can have many uses. Brewed in a tea, a garnish on salads as well as desserts, mixed with other spices and used as a meat or vegetable rub.
Here I have used it to complement the seaweed and add a satisfying chew factor to creamy, dreamy, scrambled eggs.
- 3 eggs
- 1/4 avocado
- a cup of tomatoes
- a handful of asparagus spears
- 2 sheets of dried seaweed
- garlic flakes
- grass fed butter
- generous pinch of dried saltbush
- Salt and pepper to taste
- Slice tomatoes as rustically or as precisely as you wish, as with your quarter of avocado.
- Crack three eggs into a cup and whisk 30s seconds or less. Tear your two sheets of seaweed and add them to the egg mixture with a pinch of pepper (adding the salt only at the very last minute so as not to deflate the eggs.
- Heat a non stick pan to a med-high heat and add add your asparagus. Asparagus should be cut in half and you may want to rid them of the woody end bits. Season with salt and pepper and cover the pan.
- After 2-3 minutes in the covered pan, toss the asparagus and add the garlic flakes, cover and cook a further two minutes. Heat a second pan to a medium-high heat and allow a table spoon of your grass fed butter to melt within.
- Rescue your now softened (and slightly charred) asparagus from your pan and place on a plate next to chopped tomatoes and avocado.
- Pour egg mixture into the bubbling butter in the seconds pan, folding until cooked to your liking (well cooked would take 5 minutes) add a pinch of salt at the salt minute.
- Tip pan’s contents onto the plate and top with saltbush and any bit of garlic flake left from the asparagus pan. Season with more salt and pepper to your own taste and enjoy.
The above makes a single serve, the macros described are per serve:
Each: 419cal 19gP 35gF 7gC
Note, you can save 100Kcal by cooking without butter.