OK, I know – scrambled eggs – really? Do you even need a recipe for that? Trust me – you need to try these Softly Scrambled Eggs with Feta and Parsley
I used to dislike scrambled eggs, I found them kind of dry and tasteless. I would’ve much preferred a nice runny yolk instead of an overcooked scrambled mess until I made this recipe. I saw this recipe in a cookbook that I found at the thrift store (yes I love to a thrift shop – especially for cookbooks). The book is called Turkish Flavours, by Sevtap Yuce. It is a wonderful unpretentious book filled with simple and flavorful recipes. Turkish Flavours Cookbook
The key to these eggs to cook them ‘softly’ over low heat until just set. It’s better to undercook these than to overcook. I’m posting as I made just for myself, but feel free to double or triple if you have more people to serve. These are really good served with some warmed Turkish Bread or Pita if you have, but are good just on their own as well. I like them with a dollop of plain thick yogurt.
- 2 large eggs (preferably free-run organic)
- 3 tbsp 35% cream
- pinch of sea salt
- 1 1/2 tbsp freshly chopped flat-leaf parsley
- a tsp or so of butter
- 1 oz of good feta (I used a goat feta today)
Optional garnish:
- Plain thick yogurt
- Turkish Bread or Pita Warmed
Gently whisk your eggs with cream, parsley, and a pinch of salt. Melt your butter in a non-stick pan over low heat. Add your egg mixture and gently fold until just set.
Crumble the feta over and serve immediately.
Good food doesn’t need to be complicated.
Serves 1
If you like this recipe you should try: Best Breakfast Sammies
