1 fresh red and green chilli – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 Tsp capers
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor/blender finely chilli, garlic, capers, parsley, basil, thyme, sage, mint, oregano, coriander, anchovies and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. The sauce should have sweet/sour herby flavour.
This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as the pasta sauce.Also can be in the fridge up to 2 -4 weeks; in the freezer about 3-5 months.
For the Scrambled Eggs
3 large free-range eggs
1 1/2 Tbs ice-cold butter (diced)
1-2 Tbsp yoghurt
1 stalk freshly chopped spring onion
1-2 Tbsp herb sauce
1 slices of bread
Freshly ground sea salt
Crack the eggs straight into the sauce pan, add half the butter, and place onto the stove over med heat. Using a spatula, stir the eggs fast to combine the yolks with the whites. When mixture begins to set, add the remaining butter. The eggs will take about 3 minutes to scramble.
Note that they should still be soft.
Tip: Don’t let the eggs get too hot in the pan – keep moving the pan off and back on the heat to ensure they don’t become hard.
Toast the bread. Add the yoghurt and herb sauce to the scrambled egg mixture and season with salt and pepper, then add the spring onion. Put the toast on warm plates, put the softly scrambled eggs next to bread and serve strawberries.