Gosh I love breakfast food. I’ve mentioned before my love of the most important meal of the day, and this week I recreated at home one of my favourite cafe breakfasts. 

Lure on Latrobe is one of our favourite breakfast spots. All the seating is out on a wide verandah-patio area and it is cool and shady even in the nastiest part of summer. My favourite thing on the breakfast menu there is the persian fetta scrambled eggs — I will often go there with the best of intentions to try something new, only to get sucked in by my old favourite. Anyway, this week we were in the market for breakfast long after Lure had stopped serving, so what were we to do? As the old saying goes, those who can’t do (the buying of persian fetta scrambled eggs), teach (themselves how to cook this delicacy). 

And now you can too!


Persian fetta scrambled eggs, á la Lure on Latrobe

Serves 1 greedy breakfast lover 


  • 2 eggs
  • slurp of milk or cream
  • persian fetta (buy from a deli or the deli section of the supermarket)
  • 1 or 2 rashers of prosciutto
  • cherry truss tomatoes
  • slab of turkish bread, cut to make two sandwich-style pieces
  • extra-virgin olive oil
  • salt and pepper, if you like 


  • Heat the oven to about 200 degrees Celsius 
  • Line a baking tray with greaseproof paper and place the tomatoes on it, stems still attached. Drizzle turkish bread with olive oil and put them on the tray too, and stick them in the oven for about 10 minutes while you make the rest of your breakky
  • To crisp the prosciutto, stick it in a nonstick pan for 30 seconds to a minute, turning once
  • To make the scrambled eggs, whisk the eggs and milk or cream until well combined. Scramble over a medium-low heat until just done. Crumble persian fetta over the freshly scrambled eggs (keep it chunky or it will melt and disappear) and stir through just a little
  • Place it all on a big plate, high five yourself and then tuck in!