The Perfect Feta Herb Scrambled Egg on Toast
This delicious egg on toast recipe combines plenty of fresh dill and chives with tart feta and eggs, all served on ultra crispy, buttered sourdough toast!
Servings: 2
Equipment
- nonstick frying pan
Ingredients
- 2 slices Sourdough bread, or sturdy bread of choice
- 4 tablespoon salted butter, softened (plus more for cooking eggs)
- 4 teaspoon fresh chives, finely chopped/sliced
- 4 tablespoon crumbled feta cheese (I prefer feta in brine, hand crumbled)
- 4 large eggs
- 5-6 dashes Tobacco sauce or similar hot sauce, such as Crystal
- Fresh dill for garnish
- salt and black pepper, to taste
Instructions
- Spread half the butter on both sides of each slice of bread until evenly coated. 2. Heat a large nonstick frying pan over medium, and add the bread slices. Toast for 3-5 minutes a side, rotating until both sides are golden and crisp. Set aside on a plate, and wipe the pan clean of any crumbs. 3. Add the eggs to a small bowl, and whisk together with hot sauce. 4. Melt remaining butter (or add more if needed) in the pan over medium-low heat, and add eggs to the pan. 5. Stir eggs a bit until just starting to set, then add the feta cheese and chives and cook on medium-low heat, stirring frequently, for 2-3 minutes, until the eggs are cooked through and set, and feta and chives are well incorporated. 6. Arrange eggs on toast, and top with freshly ground pepper, salt and fresh dill.