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Smoky Eggs Roast with Damper Bread
A smoky Australian eggs roast with pumpkin and beetroot, finished with bush tomato, tomato relish and vegemite glaze, served with damper bread.
Ingredients
Instructions
Crack and whisk the eggs, season them, then simmer over medium-high heat until just set, about 10 minutes.
Add the pumpkin and beetroot, cooking until softened, about 4 minutes.
Stir in the bush tomato, tomato relish and vegemite glaze for a final minute.
Warm the damper bread separately.
Let everything simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the damper bread, 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.
