Greek Scrambled Eggs are a simple dish that blends so well. The use of Feta cheese melts perfectly with the eggs to create a creamy, slightly gooey texture. Serve this on Brioche, Fresh Bread or Challah – Braided Egg Bread for a main dish for 4 within 10 minutes. Adding the tomatoes at the last minute introduces a sweetness and bit of a bite. The tomatoes seem to blend into the scrambled eggs and make every mouthful a delight. This is superb as a breakfast or brunch but I have also had this for lunch and is ideal for when the grandchildren pop round hungry.
Greek Scrambled Eggs
- Heat the butter in a skillet over moderate heat.
- Pour in the eggs and cook until partially set, stirring constantly.
- Add the remaining ingredients and stir gently until cooked to your preference.