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Herby Australian Folded Eggs with Herb and Walnut Salad RECIPE

Serve with crunchy sourdough for a lovely contrast to the soft, silky eggs. This dish is inspired by the traditional persion frittat, kuku, sabzi.

Serves 1 Total Time 10 mins


Get the ingredients here

  • 10g dill fronds
  • 15g flat leaf parsley leaves
  • 15g coriander leaves
  • 1 spring onion
  • drizzle of olive oil
  • squeeze of lemon
  • 4 walnut halves, chopped
  • 2 large eggs
  • 1 1/2 tbsp double cream
  • 1/4 tsp ground cumin
  • 1 tsp salted butter
  • toasted sourdough, to serve
  • sumac, to serve (optional)


  1. To make the salad, combine half the dill, parsley and coriander in a bowl. Thinly slice half the spring onion diagonally and add it to the bowl. Dress with olive oil and a squeeze of lemon, and season with salt and pepper. Toss in the walnuts and set aside.
  2. Very finely chop the remaining herbs and spring onion. Lightly beat the eggs in a bowl with the cream then add the chopped herbs and cumin.
  3. Heat a small frying pan over a medium-high heat. Add the butter and, once melted and foaming, pour in the egg mixture. Cook for about 20 seconds, until the edges start to just set, then use a spatula to push the sides into the centre, creating folds in the mixture. The raw egg will flow out to the sides – as it starts to set, repeat the process, pushing the sides into the centre. The eggs are ready when the base is set, but the top is slightly runny.
  4. Serve with the herb salad and some toasted sourdough. Sprinkle with a pinch of sumac, if you like.

COOK’S TIP: Say goodbye to rubbery eggs by taking them off the heat when they’re still a little runny – this is what chefs call ‘baveuse’. The eggs continue to cook from their own warmth, resulting in a light, silky soft texture.

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