Zesty Mediterranean Scrambled Eggs with Feta and Sun-Dried Tomato Toast
This recipe combines fluffy scrambled eggs with the vibrant flavors of the Mediterranean, featuring sun-dried tomatoes, feta cheese, and a hint of lemon, served on a toasted whole-wheat bread with mashed avocado. It's a quick, healthy, and delicious breakfast or light meal.
Equipment
- Toaster
- Small Bowl
- Fork
- Small Non-Stick Skillet
- Spatula
Ingredients
Main Ingredients
- 2 large eggs
- 1 splash milk or cream optional
- Salt to taste
- black pepper to taste
- 1 slice whole-wheat bread
- 1/2 ripe avocado
- 1 fresh lemon juice a squeeze
- 2-3 sun-dried tomatoes thinly sliced
- 1 tablespoon crumbled feta cheese
- 1 pinch dried oregano
- fresh parsley or chives Optional: for garnish
Instructions
Instructions
- Toast the whole-wheat bread slice.
- Crack eggs into a bowl, add milk or cream, salt, and pepper, then whisk lightly.
- Heat a non-stick skillet over medium-low heat and add the egg mixture, letting it sit for 30 seconds.
- Gently push cooked edges toward the center with a spatula, tilting the pan until eggs are creamy and barely set, then remove from heat.
- Mash avocado onto the toasted bread, seasoning with salt, pepper, and lemon juice.
- Layer sliced sun-dried tomatoes and crumbled feta cheese over the avocado toast, then sprinkle with dried oregano.
- Spoon the scrambled eggs over the prepared toast, garnish with fresh parsley or chives if desired, and serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the eggs or a sprinkle of za'atar seasoning on the toast. Adjust cooking time for scrambled eggs based on your preferred consistency; if you like them firmer, cook a bit longer.