Eggs, feta, lemon oil
I was planning to start posting next week, but with Mothers Day approaching I can’t help but share my favourite breakfast with all you wonderful, inspirational mums out there. I am in awe of you all, and I hope you are celebrated as you so deserve this Sunday. Happy Mothers Day mum, wish I could make this for you.
This nourishing breakfast is a simple, healthy, sensational way to serve eggs. I’m sure the kids and your other half will have no trouble whipping it up. If you are over poached or boiled eggs, then this is for you. Also, if you are not confident poaching eggs then give this a try, it’s so easy.
Personally, I think it doesn’t get any better than this. My kids love dunking soldiers into the runny yolks (actually, so do I)!
Hope you love this eggy delight.
Ingredients per serve-
2 free range (preferably organic) eggs
1 heaped tablespoon (roughly) of a good quality feta cheese (a softer style is best such as Persian or marinated feta)
1 teaspoon of lemon infused olive oil (I like Cobram Estate lemon infused EVO at supermarkets everywhere)
Sea salt and freshly ground black pepper, to taste
- Grease a small ceramic or glass bowl (I use a ramekin) with a drizzle of lemon oil, then carefully crack the eggs side by side into it. Top with the crumbled feta and a little seasoning.
- Put a few centimetres of water in a large deep fry pan (or pot). Place the bowls or ramekins into the water bath. You want the water level about half way up the ramekin (no higher).
- Put the lid on the pan and place over a high heat to bring the water to the boil. Once the water starts to boil, steam for around 4-5 minutes, or until the eggs are cooked to your liking. They will rattle around a little as they boil. Please keep checking the eggs, especially if you like them a little runny. The cooking time can vary by a minute or two depending upon the size of the eggs and whether they are at room temperature or not.
- Remove from the water bath (with a tea towel – you may need to spell this out to your fella if he’s new to the kitchen). Drizzle with the lemon olive oil and serve immediately with a piece of crusty sourdough.
Ideas for sides
Try one or more of these healthy sides for extra nourishment:
- Leaves, simply dressed with lemon olive oil and seasoned. I love a little salad with breakfast.
- Mushrooms, sliced and cooked in a pot over a moderate heat with a clove of crushed garlic, salt and pepper, a few sprigs of fresh thyme leaves (or a tablespoon of dried) and about 20gram of butter or ghee.
- Sautéed kale or spinach leaves over a low heat, with a clove of crushed garlic and a tablespoon of coconut oil or butter. Season and serve.
- Sliced avocado with a squeeze of lemon juice and well seasoned.
- Tomatoes and basil, all chopped up and mixed with a good splash of olive oil, a little drizzle of red wine vinegar and seasoned well.
- Tomatoes, halved, seasoned and sprinkled with dried oregano then grilled in the frying pan or baked under the grill until brown on top. A slice of cheese on top is also lovely.
- Crispy free range bacon.
Forget the feta. You can top with toasted seeds instead if you like.
Serve with gluten free bread or toast.
Forget the toast and add a side or two.
Don’t have lemon oil
Mix a little lemon zest into extra virgin olive oil and drizzle away.
Don’t have feta
Don’t worry, just leave it off. It’s still good.
Also great for brunch, lunch or a super fast dinner!
Love to receive your feedback! Post comments and let me know what you think of this recipe.
PS – For more beautiful breakfast inspiration, you can browse my ebook ‘Rise and Shine – A Well Nourished Breakfast” here or buy your copy here.
All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend.
You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.