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Egg & Feta Scramble with Sourdough

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Egg & Feta Scramble with Sourdough

2 servings5 / 5

Eggs scrambled soft with spinach and feta, served with toasted sourdough and olive oil.

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Time

Prep
5min
Cook
10min
Total
15min

Nutrition

per serving
Calories
450
Protein
22.6g
Carbs
31.2g
Fat
25.9g

One serving: 1 slice of sourdough with half the egg mixture

Instructions

Toast and Prep

  1. Brush the sourdough slices with half the olive oil.
  2. Toast the bread in a dry skillet or toaster until golden and crispy.

The Scramble

  1. In a small non-stick pan, sauté the spinach with a drop of oil until just wilted. Remove and set aside.
  2. In the same pan over medium-low heat, add the eggs. Use a spatula to constantly stir the eggs, pushing them from the edges to the center to create soft, uniform curds.
  3. When the eggs are about 90% set, fold in the wilted spinach and remove from heat immediately.
  4. Divide the scrambled eggs over the toasted sourdough, top with crumbled feta, a final drizzle of oil, and a generous amount of cracked black pepper.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To achieve a 'loose' scramble, remove the pan from the heat while the eggs are still slightly runny; the residual heat will finish them on the plate.

Tip 2 of 2

Whisk a tiny splash of heavy cream or Greek yogurt into your eggs before cooking to further enhance the texture and richness without needing extra butter.

Source

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

TAGS

HealthyBreakfastQuickMediterranean

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