Scrambled Eggs and Feta and Dill

These Scrambled Eggs and Feta and Dill are an easy way to mix fresh herbs and cheese into plain ol' eggs. a few extra ingredients will make these eggs fancy enough for a crowd or an elegant meal for two.

Scrambled eggs are such a comfort food for us. We love them plain with salt, pepper, and ketchup. When we want to break out of our rut, we love scrambling eggs with creamy feta cheese and fresh dill for a good twist.

The trick to soft and creamy scrambled eggs is to cook them "low and slow". Keeping the gas low prevents burning the eggs, and slowly stirring them creates soft pillows. If you don't have fresh dill, you can use dried, but we highly recommend you hold out for fresh. We serve the eggs with buttered toast for a wonderful Sunday morning meal.

Ingredient notes

Only five ingredients- what are you waiting for?

• Eggs We use large eggs, but any size is fine.
• Butter Unsalted. If using salted butter, adjust the salt when seasoning the eggs.
• Feta Buy your feta cheese in blocks. The crumbled feta is not the same. We wouldn't call it a deal breaker, but it will change your love of feta when you get the real deal and crumble it yourself.
• Dill Fresh dill is best. In our honest opinion, dried dill doesn't have much flavor.
• Salt and pepper to taste.

See the recipe card for quantities.

Step-by-step instructions

See how easy it is to make Scrambled Eggs and Feta and Dill!

Whisk the eggs, salt, and pepper in a bowl until foamy.

Heat a medium non-stick pan over medium-low heat and add the butter until melted and a little foamy. Add the eggs, and with a spatula, start moving them from side to side, slowly creating large curds.

Continue to stir slowly and in large strokes back and forth until it starts to come together.

Add the feta and dill when the eggs are almost cooked, then stir until the feta is slightly melted and the eggs are cooked to your liking.

We like our eggs soft and creamy, but if you prefer your eggs well done, keep them on the heat a little bit longer. The creamy melted feta will make the eggs appear "wetter", but the eggs will be fully cooked.

Pro tip

When scrambling the eggs, start with a low to medium-low flame. Move the eggs slowly with a spatula to create large curds. When the eggs are done they should still be a little wet and will continue to set slightly more once taken off the heat.

Swaps

1. Cheese Don't like feta? Use ricotta goat cheese buttermilk, or even mascarpone.
2. Herbs Instead of the fresh dill, opt for chives, parsley, basil, thyme, sage, or tarragon.
3. Spice Add some heat with chili flakes or chili crunch.
4. Veggies Throw in some diced bell pepper, onion, or asparagus for a veggie twist. cook the veggies first before folding them into the eggs.

Serving suggestions

Scrambled eggs are great on their own, piled on toast, or served with a cup of fresh fruit. For a full meal, add a side salad or try some of these favorites.

• Avocado Sliced or mashed for a creamy contrast.
• Sauteed mushrooms Mushrooms add an earthy, umami flavor.
• Smoked salmon A touch of saltiness and elegance.
• Bacon jam For a sweet and salty contrast.
• Cherry TomatoesConfit or roasted for a juicy pop.

Keeping leftovers

Scrambled eggs are best eaten right away. Make as many as you think you will eat (generally 2-3 eggs per person) to avoid leftovers. However, you can safely store leftover eggs in the fridge for up to 3 days. note that they will dry out a bit and may become rubbery after reheating.

Leftover scrambled eggs can be used in breakfast tortillas, tacos, or a simple breakfast sandwich.

Kitchen questions

Can we use dried dill?

We highly recommend fresh dill for the best taste (dried dill doesn't taste the same). That being said, it doesn't mean you can't use it. Try another dried herb such as chives (which has a better flavor than most dried herbs).

Solid pairings

Add one of these good sides to round out your meal.

Ingredients

Makes 4 people (2 if you are me and our husband)

• 8 large eggs
• ¼ tsp Kosher or fine sea salt
• ⅛ tsp fresh ground pepper
• 1 tbsp unsalted butter
• ½ cup crumbled feta cheese (for the best taste, buy a block of feta and crumble yourself)
• 1 tbsp chopped fresh dill, plus more for garnish

Equipment

• non-stick pan

Method

1. In a large bowl, whisk the eggs, salt and pepper. Set aside.

2. In a medium-sized pan, melt the butter over medium-low heat.

3. When the butter is melted, add the eggs. Let the eggs sit for a bit without disturbing them. With a spatula, slowly start to move the eggs from the sides toward the middle of the pan, allowing big curds to form. Repeat this process, until the eggs are almost set, about 7-10 minutes. Add the feta and dill. Continue to slowly stir until just set, then remove from the heat (they will continue to cook off the heat).

4. Remove from pan, and add additional feta and dill if desired. Serve alongside toast or your favorite breakfast treat.

Kitchen notes

• Scrambled eggs are best eaten right away. Make as many as you think you will eat (generally 2-3 eggs per person) to avoid leftovers. However, you can safely store leftover eggs in the fridge for up to 3 days. note that they will dry out a bit and may become rubbery after reheating.

• Leftover scrambled eggs can be used in breakfast tortillas, tacos, or a simple breakfast sandwich.