Breakfast at Pretty's

Fundamental to the experience was the freshly laid free-range eggs collected that morning from their own flock of chickens. And the Italian parsley plucked straight from the garden, whipped up to make simple scrambled eggs – but scrambled eggs with incredible flavour and deep yellow colour, so ingrained in my olfactory senses that every time I cook scrambled eggs back here in Singapore, they taste utterly bland and depressingly substandard to which I yearn for farm-fresh produce.

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