I have an herb garden (*sighs contentedly). And it is beautiful. Don't those two words, "herb garden," invoke dreamy thoughts of fresh pesto, Spring pasta dishes, lovely garnishes, and all the like? I love dashing out to the garden and grabbing handfuls of herbs to really make my dish sing. What's your favorite herb, and what do you use it in?
Last weekend I bounded out the front door to grab some cilantro for scrambled eggs. I happen to have the most delicious sheep's milk feta right now and I imagined it paired with just-picked cilantro and scrambled with fresh eggs. The first time around I used all egg whites, because I had some leftover from another recipe. I guess I'm just not an egg white kind of girl, because it wasn't all that, and it looked like cottage cheese due to its whiteness. The next day I did it up with whole eggs, and it was immensely good. The creamy feta made the eggs so rich, and the bright cilantro added some zing and brightness. Don't add salt to this dish because the feta adds enough flavor.
In terms of easiness, this recipe is tops (as are most egg-dishes done on the stove top). It took me just a few minutes to whip it up. I paired it with good toast and coffee, and set out immediately afterward to make the world a more beautiful place.
Cilantro Feta Scramble
2 eggs, from a farm not a factory
2 tablespoons crumbled feta
2 tablespoons cilantro
1 teaspoon olive oil
Heat oil in a small skillet over medium heat. Crack eggs into a bowl and slightly beat. Add feta and cilantro, and pour into hot pan. Let set just a bit, then stir with a whisk, then set a bit more. Remove from heat and serve when eggs are no longer runny, but not rubbery.
Other posts you may enjoy:
Rosemary Kale Soup
Goat Cheese and Basil Omelet
Savory White Bean Wraps
I hope you enjoyed May's egg recipes. Stay tuned for a new June theme!