Celebrate: 120 Years of Blue Ribbon Recipes
Our 120 year milestone cookbook has now arrived! This beautiful book contains over 200 recipes and stories from our St Catherine’s community and many stunning images.
There is a limited print run so be sure to get in early.
Want to take a sneak peek of what’s on offer? Test out this delicious breakfast recipe for Special Eggs provided by Year 8 student Sienna-Eliza Podolak.
Preparation time 10 minutes
Cooking time 10 minutes
8 organic eggs
6 truss ripened tomatoes
2 tbsp dried oregano leaves
1 to 2 tsp dried chilli flakes
4 tbsp fresh parmesan cheese
3 tbsp butter
Sprig of fresh oregano
Salt and pepper
Grate the tomatoes discarding skin.
Fry tomatoes in pan on high.
While tomatoes are reducing whisk the eggs.
Add the dried oregano, chilli and salt & pepper (to taste) to the whisked eggs. Whisk till well combined.
As tomatoes are nearly reduced add the butter and stir. Once butter melted and combined, reduce to moderate heat.
Add the eggs to the pan and use a wooden spoon or spatula to scrape and stir for about 4 to 5 minutes or until eggs are almost dry.
Stir in the parmesan cheese and cook, stirring until melted. Transfer special eggs to plate and sprinkle with fresh oregano.
Serve on rustic bread toast (or an accompaniment to the main of your breakfast/brunch).
Serving size can easily accommodate more or less altering ratio to suit. Feel free to alter Chilli to taste.