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.
- 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
- Crank the barbie!
- 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).
- Heat a skillet over the grill of a barbecue
- Add a knob of butter and wait until it starts to bubble
- Add egg mixture and stir slowly using a spatula
- Cook until eggs are silky and to your liking
- Serve with buttered toast and sprinkle with finely chopped dill and cracked pepper
- 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!
- 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.