Creamy Dill Scrambled Egg Pockets
In Spring, I always find myself in a breakfast slump. Once the clocks jump ahead an hour and the weather is warmer, I find myself looking to abandon my hearty winter staples like a big bowl of hot oatmeal and craving lighter and brighter dishes. A new season always means a menu update and if you go to bed dreaming of breakfast like myself, then the first meal you update is also thee first meal of the day.
Injecting fresh herbs into an easy breakfast is a great way to lighten your morning meal. By adding creme fraiche to eggs, you avoid a dry, rubbery texture and always yield a creamy decadent texture. In addition, the fresh dill adds a brightness to the easy dish. The briny feta and fresh crunch of the spinach give you the perfect morning pocket.
Creamy Dill Scrambled Egg Pockets
Ingredients
Method
- In bowl, gently beat eggs. Mix in creme fraiche, dill and salt and pepper.
- On low heat, heat pan and add butter. Add eggs. Using a spatula, stir eggs as they slowly cook until you have wet curds.
- Toast pockets and add butter to pocket. Fill pita with some spinach, eggs, sprinkle with crumbled feta and garnish with additional dill.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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