Break the eggs into a bowl. Season with salt and pepper. Whisk with a fork. Crush pumpkin seeds. Chop parsley leaves finely. Brown pumpkin seeds slightly in 1 tablespoon of pumpkin seed oil.

Heat butter in a pan over medium heat and allow eggs to set until creamy and solid. Add finely chopped parsley and a good dash of Pelzmann’s pumpkin seed oil. Serve with pumpkin seeds sprinkled on top.

Original Styrian style: Break eggs into a bowl. Season with salt and pepper and whisk with a fork. Crush pumpkin seeds and chop parsley coarsely. Heat Pelzmann’s pumpkin seed oil on low heat in pan and allow eggs to set until creamy and solid.

Make sure that the pumpkin seed oil is heated but does not go over the smoke point to avoid spoiling its healthy properties. Serve with pumpkin seeds and parsley sprinkled on top.