Feta and egg scramble with toast
Feta crumbles turn soft and salty when stirred into warm eggs, a weeknight scramble that takes ten minutes from stovetop to plate. Build this on that one shelf product and toast.
About 660 calories a serving, 32 g protein, 34 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need
To buy
- 4 slices bread
From your shelf
- one cup [150g] Boar's Head all natural feta cheese crumbles
Staples
- 2 tablespoons butter
- 6 large eggs
- pinch salt
- pinch pepper
- Toast 4 slices of bread while you start cooking. Start a nonstick skillet over medium heat and melt 2 tablespoons of butter in it.
- Crack 6 large eggs into a bowl and whisk them with a pinch of salt and pepper until uniform, then pour them into the skillet. Let them set for 30 seconds, then push the curds gently to one side.
- When the eggs are just beginning to look dry around the edges but still shiny on top, stir in one cup of feta crumbles and fold everything together.
- Turn off the heat as soon as the eggs are thickened but still soft, about 1 minute more. The feta will melt into the eggs as you fold. Divide the scramble between two plates and serve alongside the toast.
Note Swap spinach or fresh tomato for feta if you need a vegetable. Leftover scramble keeps in the fridge for one day, reheated gently in a low skillet. Serve with hot sauce or a squeeze of lemon.
On the label
PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES, POTATO STRACH
Boar's Head, cheese, serving 28 g, package 6 oz/170 g. Ingredients as printed on the label.
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Cooks as feta. Half of it left? Use up the feta.