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A table laden with an assortment of delicious breakfast dishes

Hearty Herb & Feta Scramble with Crispy Bacon

This hearty scramble combines fluffy eggs with fresh herbs, spinach, cherry tomatoes, and crumbled feta, served alongside crispy bacon and toasted sourdough for a satisfying breakfast.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Calories: 400

Ingredients
  

Scramble
  • 2 Large Eggs
  • 1 tbsp Dairy Milk or Cream
  • 1/4 cup Spinach chopped
  • 2 Cherry Tomatoes halved
  • 1 tbsp Feta Cheese crumbled
  • 1/2 tsp Fresh Chives chopped
  • 1/2 tsp Fresh Parsley chopped
  • 1 tsp Olive Oil or butter
  • Salt to taste
  • Black Pepper to taste
Sides
  • 1 Bacon strip
  • 1 Sourdough Bread slice, toasted
  • 1/4 Avocado sliced (optional)

Equipment

  • Cutting board
  • Knife
  • Frying pan
  • Spatula

Method
 

Preparation
  1. Chop the spinach, halve the cherry tomatoes, crumble the feta, and chop the fresh chives and parsley. Lay out the bacon.
Cooking Bacon
  1. Place bacon in a cold, dry pan and cook over medium heat until crispy. Remove and drain on a paper towel-lined plate.
Cooking Eggs & Vegetables
  1. Whisk eggs with milk or cream, salt, and pepper until frothy. In the same pan, add olive oil or butter, then sauté spinach and cherry tomatoes for 1-2 minutes until wilted.
  2. Pour whisked eggs into the pan with vegetables and cook over medium-low heat, gently stirring and pushing cooked portions to the center.
Finishing the Scramble
  1. Before eggs are fully set, remove them from heat and stir in crumbled feta, chives, and parsley. The residual heat will warm the ingredients without overcooking them.
Serving
  1. Serve immediately with crispy bacon and toasted sourdough bread. Optionally, add sliced avocado and garnish with extra chives or parsley.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the scramble. Adjust the cooking time for the eggs to your preferred doneness – some prefer a runnier scramble.