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Smoky Eggs Roast
A smoky Australian eggs roast with zucchini and sweet potato, finished with macadamia nuts and golden syrup, served over jasmine rice.
Ingredients
Instructions
Crack and whisk the eggs, season them, then roast over medium-high heat until just set, about 4 minutes.
Add the zucchini and sweet potato, cooking until softened, about 3 minutes.
Stir in the macadamia nuts and golden syrup for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let everything simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, 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.
