A delightful and quick breakfast option featuring creamy scrambled eggs with spinach and feta, served on toasted sourdough bread.
Crack the eggs into a mixing bowl and whisk until well combined.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Heat olive oil in a non-stick pan over medium heat.
Using a non-stick pan prevents the eggs from sticking and makes cleanup easier.
Add the spinach to the pan and sauté until wilted.
Stir the spinach frequently to cook it evenly and prevent burning.
Pour the whisked eggs into the pan and cook gently, stirring occasionally.
Cook the eggs on low heat to achieve a creamy texture.
Add the crumbled feta cheese to the eggs and stir to combine.
Adding the feta towards the end preserves its texture and flavor.
Toast the sourdough bread slices to your liking.
For extra flavor, you can lightly butter the bread before toasting.
Serve the scrambled eggs with spinach and feta on the toasted sourdough bread.
Garnish with a sprinkle of black pepper or fresh herbs for added flavor.
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