In the spirit of Mother's Day, here is another simple yet very flavorful dish to make for your mom for breakfast or brunch. Honestly, it's a go to recipe in our house anytime of the day when I have to prepare something quickly that can satisfy our hunger! These scrambled eggs are great with some toast, in a croissant (for a more decadent meal), in a pita or just as is with some sliced veggies.
Here's the recipe to serve 1:
1 tablespoon of milk
a chunk of really good feta cheese (Dodonis sheep's milk feta is my favorite)
freshly ground black pepper to taste
a pinch of dried or fresh dill
a tablespoon of butter
slices of tomato for garnish
Heat the butter in a non stick skillet over low heat until melted.
Add the eggs, milk and pepper and stir with a spatula or wooden smooth constantly for a few seconds.
Crumble the feta cheese into the eggs and continue to stir until the eggs are cooked and still creamy and moist. Do not over cook or your eggs will be tough.
Sprinkle some dill over the eggs and put on a plate. Place some sliced tomatoes on the side and drizzle them with some olive oil and some salt.
Serve with your favorite toast or with my delicious smoked salmon tea sandwich :)
This is a very refreshing and beautiful drink. Surprise your mom with it for breakfast or brunch on Mother's Day which is right around the corner. What makes it even more special are the strawberry ice cubes in it that taste like mini popsicles.
Here's the delicious recipe. Make sure to serve it in the most beautiful glass that you own!
1 pound fresh strawberries, hulled
1/2 cup sugar
1/2 cup water
First, begin by making the strawberry ice cubes. Place the sugar and water in a small saucepan and bring to a boil, stirring the sugar until it dissolves. Allow this simple syrup to cool completely.
Place the strawberries in a blender and pour the cooled simple syrup over them. Puree until smooth.
Pour the mixture into ice cube trays and place in the freezer until frozen solid. This usually takes 4 hours.
Note: These strawberry ice cubes are wonderful little popsicles, so make extra and store them in freezer bags until ready to use. They're a wonderful, refreshing snack in the summer.
Pour mango nectar in a glass until half full.
Fill the remaining half up with the sparkling water.
Add some strawberry ice cubes and serve!
Makes 16 triangular tea sandwiches:
4.5 ounces cream cheese, softened at room temperature
1 tablespoon yogurt
1 tablespoon dried dill
1 teaspoon chopped chives
1/4 lemon, zest and juice
8 ounces smoked salmon slices
8 slices of your favorite whole wheat bread
Combine the cream cheese and yogurt in a bowl and mix with a spatula or spoon until fluffy and smooth.
Add the dill, chives, lemon zest and juice and whisk well until incorporated and fluffy.
With a serrated knife, cut the corners of the bread slices (feed the ends to your chickens or save them for breadcrumbs).
Spread a layer of the cream cheese filling over each slice of bread.
Place a slice or two of smoked salmon over 4 of the bread slices. Depending on how your salmon slices are cut.
Top with the other slice of bread to create a sandwich.
Slice the sandwich diagonally with a serrated knife to create 2 triangular shaped sandwiches from each sandwich. You will end up with a total of 16 triangles.
Serve immediately or store in the refrigerator up to one day. To store properly in the refrigerator, place the prepared sandwiches on a tray lined with parchment paper. Cover the sandwiches with a dry paper towel and then on top with a moist paper towel (so that they do not dry out). Wrap the entire tray with plastic wrap and store in the refrigerator. This is perfect for a brunch or tea party. You can make plenty of these delicious sandwiches the day before your party so that you can be ahead :)
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!