Breakfast is my favorite meal of the day, especially when I take the time to prepare it. Some (most?) days I rush through the morning hour, feeding little ones, getting them dressed, deciphering their wants and needs. And so I turn to something that's quick and easy to keep me fueled, i.e. cereal and milk.
Then there are those rare days when I pamper myself. I'll cook breakfast just for me and it usually involves eggs. Fried or scrambled. Plain or loaded with vegetables. With toasted baguette or a sesame bagel. A touch of sea salt, some ground pepper and many times a smothering of cholula sauce. The hot sauce is to ensure that the meal stays mine rather than be seized by the small humans sitting next to me who seem to unfailingly become uninterested in their breakfast as soon as they see mine. It happens every time.
For the past week, my mother has been visiting from Montreal. She brought with her a different perspective in my kitchen, as is natural when you put two women with different taste and from different generations in charge of preparing the daily fare. There have been some interesting meals; some familiar others completely new to me. And so, lucky for me, while she's been here, I've been getting more elaborate breakfasts than before (as well as dinners, of which I'll share soon).
The first morning she was here, my mother made fried eggs that were seemingly plain, yet she added such a nice touch that almost went unnoticed: feta cheese. I've added all kinds of cheeses and herbs to scrambled eggs but I've
never done so to fried eggs. It's such a simple addition, yet makes a
remarkable difference. And because it melts into the egg white you will hardly notice it but you'll definitely taste the difference. The feta cheese lends a nice texture against the smooth, warm, runny yolk. That, over a lightly toasted bagel with a generous amount of a leben-dill spread I made, makes the oh, so perfect breakfast.
Finally, I coupled it with a fresh, crunchy Israeli salad; making this meal healthy, light, and filling.
And that's the best breakfast I've had in a long time.
Click to check out other food bloggers talking about "the best thing I ever ate".
Heat a well-oiled saute pan on medium until it gets really hot. Add your eggs and let them cook until they have just started to set, yet are still jiggly. Crumble the feta cheese over them. Cover and reduce the heat to low. Once their white is opaque remove from heat and let the eggs cook with the residual heat for another minute or two. Sprinkle with a pinch of salt and pepper.
Yogurt Dill Spread
3oz. Leben or Sour Cream
handful of finely chopped fresh dill
1 teaspoon extra virgin olive oil
Combine all the ingredients to make the spread.
Toast some bagels or baguette. Spread the leben dip over it. Place the fried eggs and serve.
1 cup cherry tomates, quartered
1-2 persian, lebanese, israeli (or whatever they're called at your market) cucumbers, diced
1/4 red onion, finely diced
handful of chopped parsley
Combine all the vegetables and season with olive oil, lemon, salt, and pepper (to taste)