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Eggs By Ellah

Recipes & Tips

Scrambled eggs with spinach and goats curd

Simple, yet delicious!!


  • 3 free range eggs by Ellah
  • 20 mills of cream
  • 200 grams baby spinach, washed
  • 2 dollops of goats curd
  • 1 slice of fresh Sour Dough
  • salt and freshly ground pepper


  1. Crack the eggs into a mixing bowl, add the cream and whisk
  2. Sauté the spinach with a little butter and put on a plate with kitchen cloth to absorb the butter.
  3. Cook the egg mix in a small pan for a few minutes, stir around then add the spinach. Cook out for a few more minutes, season with salt and pepper and serve. Dollop some goats curd on top and serve with toasted sour dough