Scrambled Eggs and Sparkling Wine

A very light and delicious way to start your morning, Scrambled Eggs using a mixture of homegrown herbs and tomatoes with a Glass of Organic Prosecco.

Eggs have been enjoyed by humans for thousands of years, history tells us that Ostrich eggs were fried in ancient Egypt and the Romans delighted in fried eggs with honey as desserts.

The Prosecco

Bisol has a history dating back to 1542. 5 centuries and 21 generations have worked on creating great-tasting wines, the only time Bisol was interrupted was during World War I, the Valdobbiadene territory (where Bisol is located) stood right on the battle lines between the Austrian-Hungarian forces and their opponents, the Italians, but in 1920 they were back on track and once again pushing the boundaries and bringing people’s taste buds forward into the future.

You can find out more about Bisol here: Bisol, from 1542 to the future of Prosecco Superiore or find out what it’s like taking A visit to Bisol Prosecco to see if it’s something you’d like to do, spoiler alert, it will be.

Bisol 1542 – Jeio Organic Brut Valdobbiadene Prosecco Superiore DOCG – Tasting Notes

Aroma – “Ripe fruits, both green and yellow, a lovely display of flowers, white, yellow and many more on the aroma.”

Flavour – “Ripe green and yellow fruits, with a mixture of floral notes and hints of lemon citrus on the palate.”

Trophy Spring Fling at the Glass of Bubbly Awards 2021

Prosecco and Scrambled Eggs

Paring Notes – “The Prosecco flows calming through the light fluffy texture of the Scrambled Egg, delivering subtle notes of floral and citrus, while at the same time enhancing the homegrown herbs and sweetening the freshly picked tomatoes.”