Creamy Dill Scrambled Egg Pockets

April 6, 2024 Laura

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

A simple breakfast that packs a ton of flavour using fresh dill and creamy creme fraiche for the most delicious eggs in a portable pocket.

Print Recipe

Prep Time 10

Total Time 20

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

6 eggs
2 Tbsps creme fraiche
1 Tbsp chopped fresh dill
1 Tbsp butter
Salt and pepper
1/4 cup crumbled feta
2 pita pockets
handful of baby spinach

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.