Jul 14 2026
Restaurants›Two Hands›Seasonal Scramble Recipe

Seasonal Scramble Recipe

Inspired by Two Hands
Time30m
Serves4

soft ribboned eggs,* lemony english peas, mint, snap pea salad, white balsamic, feta, macadamia nut pesto on toasted sourdough

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Ingredients

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Egg Mixture

Peas and Salad

Pesto

Toast

Method

Prepare Pesto

  1. 1

    Make the Macadamia Nut Pesto

    In a food processor, combine macadamia nuts, fresh basil, garlic clove, olive oil, salt, and lemon zest. Blend until smooth. Adjust seasoning if necessary and set aside.

Cook Peas

  1. 2

    Prepare the Peas

    In a small pot, bring water to a boil and blanch the English peas and snap peas for about 2-3 minutes until bright green. Drain and rinse under cold water. Set aside.

  2. 3

    Prepare the Salad

    In a mixing bowl, combine the blanched peas, mint leaves, lemon juice, white balsamic vinegar, and crumbled feta cheese. Toss gently and set aside.

Cook Eggs

  1. 4

    Scramble the Eggs

    In a bowl, whisk together the eggs, milk, salt, and black pepper. In a non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture and gently stir with a spatula until softly scrambled and creamy, about 3-4 minutes. Remove from heat.

Toast Bread

  1. 5

    Toast the Sourdough

    While the eggs are cooking, toast the sourdough bread slices until golden brown, either in a toaster or on a grill.

Assemble the Dish

  1. 6

    Serve

    On each plate, place a slice of toasted sourdough, top with a generous scoop of the scrambled eggs, add the pea and mint salad, and drizzle with macadamia nut pesto. Serve immediately.

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