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Recipe: Dill & Danish Feta Scrambled Eggs

Tom Carr | February 10, 2016 | 7:14 am | Comment

feta scrambled eggs

Scrambled eggs are such a weekend food and have been something I’ve rediscovered in recent years. They’re such a great source of energy and if done well – cannot be beaten – just delicious.

And they’re versatile, you can add so many wonderful things to eggs that will both enhance your morning ritual and create a little colour in your day! Fresh chives, parsley, chilli, vine ripened tomatoes, cheese, chutneys, cured meats, leafy greens – the list really is endless!

I’ve kept it simple today with a beautiful creamy feta cheese and fresh scented herb, along with a crusty cob of sourdough and lots of butter – you honestly can’t go wrong! So crank the barbie, get outside and enjoy those beautiful Sunday mornings with my Dill and Danish Feta Scrambled Eggs.

Print
Recipe: Dill & Danish Feta Scrambled Eggs

Prep time:  5 mins

Cook time:  4 mins

Total time:  9 mins

Serves: 4

Ingredients
  • 1 loaf of fresh sourdough
  • 10 eggs, lightly beaten
  • Butter (for both cooking and service)
  • 200g Danish feta
  • 2 tbsp freshly chopped dill
  • Sea salt
  • Cracked pepper
Instructions
  1. Crank the barbie!
  2. Whisk together eggs, Danish feta, dill and a pinch of salt and pepper (make sure you break the Danish feta into small pieces and sprinkle throughout the mixture).
  3. Heat a skillet over the grill of a barbecue
  4. Add a knob of butter and wait until it starts to bubble
  5. Add egg mixture and stir slowly using a spatula
  6. Cook until eggs are silky and to your liking
  7. Serve with buttered toast and sprinkle with finely chopped dill and cracked pepper
Tips:
  1. The eggs will continue to cook even after you’ve removed them from the heat, so it’s a good idea to take them off just before they’re ready - so you don’t overcook them!
  2. Danish feta is commonly available at most supermarkets and has a beautiful smooth, creamy texture. Now although it’s my preferred choice for this particular recipe it can be easily switched out with another cheese of your choosing! So be adventurous.
3.5.3208

 

About Tom Carr

Hailing from Victoria’s Mornington Peninsula, travel is one of Tom’s greatest passions. As a 'My Kitchen Rules' alumni, Tom loves nothing more than sharing his wanderlust over a dish that’s been inspired by his latest adventures! Tom is driven by ‘food travel’, often choosing destinations on what culinary delight he may find.

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I was lucky enough explore regional Victoria earli I was lucky enough explore regional Victoria earlier in the year (between lockdowns!), and tour the Goldfields with @big4holidayparks – Sure, I got my much-needed fix of the outdoors and was able to feed my insatiable curiosity as I explored the regions utterly fascinating history & culture, but it was sitting up at the old bar of family run Munari wines, just outside of Heathcote that got me.
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 See link in bio if want to plan your own getaway 😍
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