Soft-Scrambled Eggs, Long-Cooked Broccoli and Feta Cheese

This breakfast recipe combines Long-Cooked Broccoli with Soft-Scrambled Eggs and Feta cheese for a healthy and delicious way to add more veggies to your morning! Search the Recipe section for instructions for the Long-Cooked Broccoli, then use this recipe to enhance it with the scrambled eggs and Feta!


  • Spread a thin layer of softened butter on both sides of the bread.
  • Transfer to a Panini press (if using a standard gill, be sure to apply pressure to both sides of the bread during cooking).
  • Close the top grill and cook until bread is lightly browned.
  • Rub one side of each slice of bread with the garlic clove and place slices on serving plates, garlic side up.
  • In a medium bowl, whisk 4 of the eggs with half of the salt.
  • Melt butter in a large non-stick skillet over medium heat.
  • When the butter starts to bubble, pour the eggs into the pan.
  • Using a rubber spatula, scrape down the sides and bottom of the pan, letting the uncooked egg run underneath around the edges, folding the egg over itself, keeping it continuously moving.
  • Cook (2-3 minutes) until egg is softly scrambled with large curds.
  • Repeat with remaining eggs and salt.
  • Arrange the broccoli unevenly over bread and squeeze a few drops of lemon juice over.
  • Pile scrambled eggs on top, leaving a 1-inch border of broccoli around the edge.
  • Sprinkle with salt and cracked black pepper, to taste.
  • Crumble 2 tablespoon feta on top of each.
  • Sprinkle with chives.

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