Greek-Style Scrambled Eggs with Feta and Herbs on Toast
A sunny 10-minute Mediterranean breakfast: soft scrambled eggs with feta and spring herbs on warm toast.
Prep Time
4 min
Cook Time
6 min
Total Time
10 min
Servings
2
Greek-inspired and light, these eggs channel the spirit of seaside cafés: soft curds, briny feta, and a whisper of dill. Spring herbs keep things bright, while the toast adds a comforting crunch. The trick is gentle heat and last-minute folding—so the feta stays creamy and the eggs stay silky.
Tip from the islands: Season sparingly; feta brings its own salty confidence. And don’t rush the stir—slow sweeps create custardy curds that feel luxurious in minutes.
Ingredients
- 4 large eggs (about 220 g without shells)
- 80 g feta cheese, crumbled
- 10 g fresh dill, finely chopped
- 10 g chives or spring onions, finely sliced
- 5 g flat-leaf parsley, chopped
- 15 ml milk or cream (optional, for extra silkiness)
- 10 g unsalted butter or 10 ml olive oil
- 4 slices whole-grain bread (about 160 g)
- 5 ml olive oil, for the toast (optional)
- 1 pinch lemon zest (optional)
- Freshly ground black pepper, to taste
- Small pinch fine sea salt (go light; feta is salty)
- Pinch chili flakes (optional)
Nutrients
- fibergood
From whole-grain toast.
- calciumgood
From feta cheese.
- cholinegood
Eggs are rich in choline.
- proteinhigh
Eggs and feta provide complete proteins.
- seleniumsource
From eggs.
- vitamin Ksource
From fresh herbs.
- vitamin B12good
From eggs.
Instructions
- 1
Crack the eggs into a bowl; add milk/cream if using, a very small pinch of salt, and a twist of black pepper. Whisk until the mixture is evenly golden and slightly frothy.
- 2
Warm a non-stick pan over medium-low heat. Add butter or olive oil.
- 3
Pour in the eggs. Using a soft spatula, stir slowly in lazy figure-eights, scraping the bottom and edges as gentle curds form (about 2–3 minutes).
- 4
When the eggs are mostly set but still glossy and slightly runny, fold in the feta, dill, chives, and parsley. Add lemon zest and chili flakes if using. Cook 30–60 seconds more until just creamy.
- 5
Meanwhile, toast the bread. Brush with a little olive oil if desired.
- 6
Pile the eggs onto the hot toast. Finish with extra herbs and a crack of pepper. Serve immediately while velvety and warm.
Chef's Tip
For extra-lush curds, take the pan off the heat just before done and let residual heat finish the eggs; the carryover cooking is your friend.
Fun Fact
In Greece, quick egg dishes like strapatsada (eggs with tomato) are beloved—this feta-and-herb version nods to that tradition with bright, briny flair.
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