I don’t post that many breakfast recipes. Many of the ones I have do double duty as dessert and/or breakfast, like my applesauce cake or banana-walnut bread. Most days, I keep my breakfast simple. A cup of coffee. Oatmeal with brown sugar and dried cherries. Yogurt with date honey and homemade pumpkin granola. I’m not usually hungry right when I wake up, and often don’t eat until it’s nearly lunch time. On weekends there’s nothing like enjoying a luxurious brunch (with eggs Benedict and homemade hollandaise sauce of course), but more often than not something simple and flavorful, like this feta and herb scramble, graces our table. It almost seems silly to post a recipe, but I make it so often – and it’s so delicious – I wanted to share it.
And I want to know what you enjoy for breakfast. Which is why this week’s blog hop is all about the most important meal of the day. I want to see your best eggs and pancakes, breakfast breads and granolas. What do you eat to fuel you through the day? I should also mention that I was absolutely blown away by the Valentine’s Day recipes linked up at last week’s blog hop. So much so that I started a whole new Pinterest pin board dedicated to it, something I hope to do again with this week’s breakfast entries. Have a great weekend!
- 4 eggs
- 2 egg whites
- ½ tablespoon butter
- ½ cup finely chopped onion
- ¼ cup finely chopped fresh herbs (I like chives and parsley)
- ¼ cup crumbled feta or Bulgarian cheese
- Salt and pepper
- Lightly whisk together the eggs and egg whites. Set aside.
- Heat the butter in a nonstick skillet. When starting to bubble add the onions. Cook, stirring frequently, until softened, about 5 minutes.
- Add the eggs. Scatter the herbs and feta over and allow the eggs to set slightly.
- With a spatula, lightly scramble the eggs in the pan.
- When they are just set but still very soft and the cheese is melty, remove from the heat and serve.
- Season with freshly ground salt and pepper (go light on the salt as the feta is salty).