flat leaf parsley

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

oregano

mint

garlic cloves,

olive oil

lime

salt and black pepper

red pepper flakes

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

eggs

Green Eggs 'n' Steak Is the Breakfast of True Champions

Throw out the rule book to midweek cooking and try out some more creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Middle eastern chicken with chickpea, herb and feta salad

sumac

lemon, lemon

Lilydale Free Range Chicken Breast

unsalted butter

round Lebanese bread,

can chickpeas, rinsed, drained

flat-leaf parsley, roughly chopped

red onion, thinly sliced

Persian (marinated) feta, drained

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When Sydney fashionista Pip Edwards throws a luxe lunch, she bring all the best elements to the table, including these bite-size scallop morsels served in style.

Scallops with cumin butter, chilli peas and almonds

tbs toasted chopped almonds

(60 grams) peas, blanched, refreshed

lemon

tsp dried chilli flakes

tbs finely chopped flat-leaf parsley leaves

scallops

tbs extra virgin olive oil

tsp cumin

Lemon

It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!

Skirt steak with green goddess hummus

can each brown lentils, butter beans & borlotti beans, rinsed, drained

tbs tahini

garlic

onion,

tsp baharat

skirt steak, finely chopped

brown sugar

green beans, blanched, chopped

Crumbled feta, micro herbs & flatbreads, to serve

These healthy sweet potato rosti are the perfect bite to get the party started.

Sweet potato rosti with parsley lemon yoghurt

sweet potato,

spring onions, thinly sliced

haloumi, coarsely grated

plain flour

(250 milliliters) extra virgin olive oil

(280 grams) thick Greek-style yoghurt

tbs finely chopped flat-leaf parsley

garlic clove, crushed

heirloom

tbs apple cider vinegar

Dukkah and micro herbs, to serve

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Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Crab linguine with chilli &amp; parsley

linguine

red chilli, deseeded and chopped

garlic cloves, finely chopped

small splash, about 5 tbsp, white wine

lemon (optional)

parsley

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.

While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.

When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Spanish potatoes

tbsp oil

tomato purée

tsp smoked paprika

potato

flat-leaf parsley leaves, roughly chopped

Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.

Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Top 7 flat leaf parsley recipes from across the web

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Green Eggs 'n' Steak for Two

Middle eastern chicken with chickpe...

Scallops with cumin butter, chilli ...

Skirt steak with green goddess humm...

Sweet potato rosti with parsley lem...

Crab linguine with chilli & par...

Spanish potatoes

Top 7 flat leaf parsley recipes from across the web

The most viewed flat leaf parsley recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Eggs 'n' Steak for Two

Middle eastern chicken with chickpe...

Scallops with cumin butter, chilli ...

Skirt steak with green goddess humm...

Sweet potato rosti with parsley lem...

Crab linguine with chilli &amp; par...

Spanish potatoes

The most viewed flat leaf parsley recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crab linguine with chilli & par...