Eggs scrambled with winter greens and feta
serves
4
"A hearty breakfast is a great way to start a cool winter’s day. This recipe utilises various winter greens (kale, silverbeet and spinach) to create an iron-rich green paste. It’s folded through buttery garlic scrambled eggs, and finished with crumbled feta." - Kane Pollard
Ingredients (9)
- 6 garlic cloves
- 150ml extra virgin olive oil, plus extra, to drizzle
- 100g picked greens (such as kale, cavolo nero, silverbeet and spinach)
- 100g picked soft herb leaves (see note)
- 8 large eggs, at room temperature
- 150ml pure (thin) cream
- 40g butter, chopped
- 200g feta, drained, crumbled
- Dill sprigs, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.To make the garlic oil, place garlic and oil in a small saucepan over low heat. Heat for 2-3 minutes, until oil just begins to bubble. Remove from heat and cool until garlic is softened and cooked through.
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2.Bring a large saucepan of salted water to the boil over high heat. Blanch picked greens for 2-3 minutes, until wilted. Drain and refresh under cold running water immediately. Squeeze out as much water as possible. Transfer greens to a blender along with soft herbs and garlic oil and whiz until smooth and combined. Season to taste and set aside.
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3.Place eggs and cream in a large bowl, season to taste and whisk until combined. Heat a large frypan over medium heat. Add butter and, when butter begins to foam, add egg mixture and cook, stirring frequently, for 2-3 minutes, until egg begins to scramble but is still runny.
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4.Add greens mixture and stir constantly for 2-3 minutes, until combined and eggs are scrambled and cooked through.
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5.Season to taste, divide among serving plates, scatter with crumbled feta and dill sprigs and drizzle with extra oil.
Recipe Notes
For soft herbs, we used oregano, basil, flat-leaf parsley and dill. Use any of your personal favourites.
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