Our neighbor Judy has six chickens that provide her with plenty of fresh eggs. Lucky for us, Judy shares with us and dropped off a dozen the other day. Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe. Well one thing led to another, and before you know it we had ourselves a wonderful meal.
All you need are a few eggs, an avocado, some feta cheese, and good bread. There’s no way you can mess this up.
Mt. Vikos is my favorite feta. It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried. It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.
Scrambled Eggs with Avocado & Feta
Breakfast, Lunch or Dinner!
Author: Kiyo Miller adapted from The Guardian
Serves: 2
Ingredients
- 5 large eggs
- splash of milk or cream
- 1 medium-sized avocado
- 2 tablespoons crumbled feta
- salt and pepper
- lemon juice
- 4 pieces good sourdough bread
Preparation
- In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
- Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
- Toast and butter the bread, keep warm.
- Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
- Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.