Greek Breakfast Feast: Mouthwatering Avgolemono Scrambled Eggs with Crispy Pita Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large free
• range eggs
• 1/2 cup whole milk
• 1/4 cup freshly squeezed lemon juice
• 2 slices of pita bread
• 2 tomatoes, cut into wedges
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• 1 tsp Greek oregano

Instructions

1. In a medium bowl, whisk together the eggs, milk, and lemon juice until well combined. Set aside to rest for 5 minutes.
2. Heat a non stick skillet over low heat. Add the egg mixture and gently scramble, stirring occasionally, until the eggs are cooked through and fluffy. Remove from heat and keep warm.
3. Preheat your oven or toaster to toast the pita bread until crispy. Slice into triangles and set aside.
4. In a separate pan, heat olive oil over medium heat. Add the tomato wedges and cook for 2 3 minutes on each side until slightly softened. Season with salt, pepper, Greek oregano, and half of the chopped parsley. Set aside.
5. To serve, place a generous portion of avgolemono scrambled eggs on a plate, followed by crispy pita bread triangles, grilled tomatoes, and a sprinkle of crumbled feta cheese. Garnish with remaining fresh parsley. Enjoy your Greek breakfast feast!

Chef’s Insight

Allow the egg mixture to rest before cooking to create a fluffier texture in the scrambled eggs.

Notes

For a vegetarian meal, omit the feta cheese or substitute with a plant-based alternative.