Go Back

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 minutes
Total Time 20 minutes
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
 

  1. In bowl, gently beat eggs. Mix in creme fraiche, dill and salt and pepper.
  2. On low heat, heat pan and add butter. Add eggs. Using a spatula, stir eggs as they slowly cook until you have wet curds.
  3. Toast pockets and add butter to pocket. Fill pita with some spinach, eggs, sprinkle with crumbled feta and garnish with additional dill.