Greek Breakfast Feast: Aromatic Mouthwatering Start to the Day

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 Large Eggs
• 1/2 Cup Feta Cheese, Crumbled
• 1/2 Cup Cherry Tomatoes, Halved
• 1/2 Cup Kalamata Olives, Pitted
• 1/4 Cup Fresh Basil Leaves
• 1/4 Cup Fresh Dill Leaves
• 2 Cups Greek Yogurt
• 1 Cup Whole Wheat Bread, Sliced and Toasted
• 1/2 Cup Extra Virgin Olive Oil
• Salt & Pepper, to Taste

Instructions

1. In a medium mixing bowl, whisk together the eggs, salt, and pepper to taste. Set aside. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Add the cherry tomatoes and sauté until slightly softened, about 3 minutes. Remove from skillet and set aside. Add another tablespoon of olive oil to the skillet and cook the eggs, stirring occasionally to avoid sticking. Once cooked through, remove from skillet and let cool. In a separate bowl, combine the Greek yogurt, a drizzle of olive oil, salt, and pepper to taste. Mix well and set aside for serving. Assemble the plates: Spread a generous dollop of the seasoned Greek yogurt on each plate. Top with a portion of scrambled eggs, followed by cherry tomatoes, crumbled feta cheese, Kalamata olives, and a mix of fresh basil and dill leaves. Finish with slices of toasted whole wheat bread drizzled with olive oil.

Chef’s Insight

Fresh herbs are key to giving this Greek breakfast its authentic flavor profile. Feel free to experiment with other Mediterranean herbs like oregano or thyme.

Notes

To add a protein boost, include grilled chicken or fish in the assembly process.