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Paprika Scrambled Eggs with Feta and Spring Onions

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Paprika Scrambled Eggs with Feta and Spring Onions

The perfect paprika scrambled eggs with feta and spring onions recipe with a picture and simple step-by-step instructions.

  • 1 Red pepper
  • 4 Spring onions fresh
  • 3 tbsp Rapeseed oil
  • 5 Eggs
  • 2 Discs Mixed bread
  • 50 g Feta cheese
  • Salt and pepper
  • 2 tbsp Butter / margarine
  1. Halve, core and cut the pepper into strips, clean the spring onions and cut into rings, sauté both in a pan with 1 tablespoon of oil for about 5 minutes.
  2. In the meantime, whisk the eggs and season with salt. Toast the bread slices in the toaster. Roughly crumble the feta. Remove the pepper mixture from the pan.
  3. Heat 2 tablespoons of oil in the pan. Add the eggs and let them set slightly over medium to high heat. It is best to use a silicone spatula to keep pushing from the edge to the center of the pan.
  4. Spread the pepper mixture and feta on top and let the egg set completely. Season with pepper, butter slices of bread and serve with the scrambled eggs.
Dinner
European
paprika scrambled eggs with feta and spring onions

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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