Avocado Bacon Bread Breakfast Brunch Eggs Feta cheese Toast

Slow-Cooked Scrambled Eggs with Avocado Toast

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Happy Easter! I don’t know about you, but Easter always makes us think about brunch, so we thought it would be a good time to bring you this breakfast we made while on the boat in the Bahamas. It’s a simple and easy combo of scrambled eggs and toast, but kicked up a notch with slow cooked eggs with feta and herbs, plus avocado toast, a side of fresh seasonal fruit and of course, bacon.

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This is a great breakfast to serve a crowd, especially if you have helping hands in the kitchen. We each took a task of cutting fruit, preparing the toast, and making the eggs and bacon. Philippe was tasked with taking pictures of all the action.

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The avocados in the Bahamas were more yellow than the ones we find here in the states which made for very colorful toast!

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The combination of tart grapefruit and sweet mango made for a great fruit bowl. Other good options are pineapple + kiwi or strawberries + blueberries.

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For the eggs, we usually follow Ina Garten’s recipe which calls for goat cheese, but we only had feta so used that instead. The eggs were a little less creamy as a result, but still had lots of flavor. For the herbs we had parsley, so used lots of that in place of chives – either works well.

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It was tight quarters cooking in the little boat kitchen, but we had everything we needed and lots of helping hands.

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The key to making the eggs perfect is taking your time to cook them slooooooowly. Drinking coffee while standing over the stove is highly encouraged.

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Let’s eat!

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Scrambled Eggs with Feta 
(Adapted from Ina Garten’s recipe)

Serves 6

  • 16 large eggs
  • 1/2 cup milk (we used almond milk)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 6 ounces feta cheese, crumbled
  • 2 tablespoons minced fresh parsley

Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 1.5 tablespoons of butter in a large saute or omelet pan over low heat. Add the eggs and cook them until about half done, scraping the bottom of the pan with a spatula constantly.  Then add the feta cheese, cooking until the desired doneness. Off the heat, add the parsley, and the remaining 1.5 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

Avocado Toast:

  • 6 pieces sliced bread (we used whole wheat)
  • 1.5-2 avocados
  • 1/2 lemon
  • pinch salt
  • pinch crushed red pepper

Toast the bread. Mash about 1/4 avocado onto each slice and squeeze about 1 tsp of lemon juice on each slice. Sprinkle with salt and a little crushed red pepper.

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1 comment on “Slow-Cooked Scrambled Eggs with Avocado Toast

  1. anne Vanhaelen

    attractive, bulky and raidy for all day long. Well done Julia.
    Nanne.

    Like

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