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Roasted Eggs Parmigiana
A roasted Australian eggs dish with avocado, capsicum and spring onion, finished with vegemite glaze and macadamia nuts, served over couscous.
Ingredients
Instructions
Crack and whisk the eggs, season them, then sear over medium-high heat until just set, about 4 minutes.
Add the capsicum and spring onion, cooking until softened, about 7 minutes.
Stir in the vegemite glaze and macadamia nuts for 3 minutes.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 12 minutes so the flavors meld.
Fold in the avocado just before serving.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
