Quick brunch: British Egg Week
To celebrate the protein-fuelled eggcitement that is British Egg Week (yes, it really is a thing) we thought we’d share one of our favourite quick and easy brunch recipes: Feta Eggs.
Perfect for a late weekend breakfast, all these ingredients can typically be picked up from your local small supermarket store. Ideal for those weekend mornings when you finally scramble out of bed to find there’s nothing in the fridge and you want a slightly healthier option than a bacon sarnie!
The combo of eggs, tomato and feta is deliciously creamy (eggscellent, you could even say…) and even if you feel apprehensive about topping with mint, give it a go, it really does work, trust us.
This recipe is from Jill Dupleix’s wonderfully straightforward book Lighten Up – which we reviewed earlier this year.
- Drizzle of olive oil
- 8-10 cherry tomatoes, halved
- 4 slices of bread
- 4 medium eggs
- Sea salt and black pepper
- 50g feta cheese, crumbled
- 1/2 tsp dried oregano
- Few leaves of mint, roughly chopped
The key to this method is cooking everything gently so the eggs stay creamy and not rubbery.
1. Gently heat the olive oil in a frying pan, and add the halved cherry tomatoes
2. Cook over medium heat for 5 minutes until softened, taking care not to burn them
3. Pop the bread into your toaster
4. Crack the eggs into the pan and season with salt and pepper
5. Carefully squiggle each yolk with a knife to break it
6. Crumble on the feta and add the oregano
7. Cook until the whites of the eggs are half-set, then gently fold together in the pan
8. When lightly set, pile onto the toast and scatter with mint before devouring!
Trying out this easy brunch? Share your pics with us @tweetjanes