Feta Dill scrambled eggs & better than the best biscuits

The scrambled eggs like velvet to your tongue, soft, creamy, with a distinct flavor of feta and dill. The biscuits light, flaky, crumbly, perfect compliment to the eggs, for an unforgettable Sunday breakfast.

L.: There is nothing worse than going for or making  breakfast and having dry crumbly lack of flavor scrambled eggs. I have practiced long and hard to achieve a beautiful moist, creamy, and delicious scrambled egg.  I have found that this breakfast staple demands your full attention and orchestrating the heat as not to overcook the eggs  to give them that creamy light yellow color and soft texture.

N.: For me, there is nothing worse than skipping breakfast, or having something that disappoints me or that is not on my favorite list. I think I already mentioned sometime ago that breakfast is my preferred meal of the day (or as Loreto would say: "Nicoletta lives for breakfast" 🙂 ) .

L.: Eggs have great memories in my childhood, you can say I grew up with them. You see as a small child I was not one with an appetite, and my mother spent many a day and night crying thinking I would die if I did't eat. I don't know why I didn't want to eat, who knows, but my mother was relentless. As a baby with sugar on my soother, then milk as the sugar stimulated me to want to eat more, then going into my toddler years making me zabaione, which is egg yolks beaten with a bit of sugar and my mom would add a bit of Marsala, wine yes wine, for a young child it wasn't a lot and I didn't feel drunk. I would have a piece of Italian bread and dip it and clean that cup until it was all gone. If you see my picture I don't have that problem of lack of appetite now, lol. My grandmother would say look at these legs like two beautiful prosciutti. No wonder, raw eggs and and lots of activity, thank God. Other favorites were eggs in tomato sauce and soft boiled eggs. So you can say eggs have been a long time friend and what better honor or homage to them then to give them justice by cooking them beautifully, which brings me to the recipe for today, that is a collaboration between Nicoletta and I. The scrambled eggs, an inspiration from Canadian Living magazine. I just gotta say that I love this magazine always having me salivating either when I am at a doctor's office, or in the line up at the grocery store.

N.: I was trying to put my bit in, but you know, Loreto is long winded and it makes it a little hard sometimes, but here I am, with my side of the story. As soon as I heard that Loreto wanted to make scrambled eggs as our sunday breakfast I was not jumping up and down in happiness since I like sweet things for breakfast but I was still slightly intrigued because I like the way they turn out when he cooks them: soft, creamy, delicious. Loreto always laughs at me because I say I don't want any, but then when I see them in his plate, I am grabbing for the fork and eat at least half of it 😉 . Anyway, my mind was already creating the perfect partner to this beauty, and since I love to bake and baked goods, making biscuits was the answer. Not long ago I had saved the recipe for the perfect biscuits from -one of- my favorite foodblogs: Smitten Kitchen (their recipe is also the one for my perfect scone). The time had arrived to prove them. We hardly have any buttermilk in our fridge, but we always have yogurt, or better greek yogurt, so I made my first variation to the recipe, moreover, we still had some vegetable shortening (that Loreto's mom gave us when we wanted to make a pie crust) and so I decided to use butter and vegetable shortening (second and last variation). For the rest, I followed the recipe and the outcome was "shut the front door" good 😉 . But more of that later.

L.: So I can admit I am long winded, just have so much to say and share. So on with our Sunday breakfast. I would have to say that there is a difference between just the mass produced ingredients and the organic ingredients. Such as the eggs I used for this dish bought from Sun Works farms at the Old Strathcona Market in south Edmonton. The taste of these eggs are wonderful fresh as we buy weekly, and the color of the yolks vibrant in color. One thing I wanted to mention that I love watching Ron, the guy from Sunworks Farms, he is a bundle of passion for what he produces and how he takes care of his animals. I always hear Ron talking about how happy his chickens are and the great ingredients they feed them, along with being able to run free, as I write this I am seeing a chicken running in slow motion to the song Born Free. This man  cooks  their home made sausages and there is a line up of people waiting to taste his food, and I confess I am one of the ones in line to taste, lol. Always delicious and the flavors of sausages creative. With that  being said, and using the energy of that memory, I crack the eggs in a bowl, add some fresh dill and half and half cream, salt, pepper, a small dash of onion powder, and a great forearm workout with the whisk.

N.: Making those amazing biscuits was as easy as a walk in the park, no stand or hand held mixer required, just a pastry blender (or your fingertips) to incorporate the butter and shortening into the flour mixture very loosely. Then add the greek yogurt (or buttermilk if you have it), knead gently by hand until it just comes together, flatten out and using a medium round cookie cutter (mine was 2.5'') cut into 7 biscuits. With the excess dough I made up 4 more rusticly shaped biscuits. I baked them in two rounds, the 7 nice shaped first and after the rustic 4. They rose beautifully and you can just see the layers starting to separate forming a nice golden hue on top. How satisfying!

L.: Back to my scrambled eggs: in a sautée pan drizzle some olive oil and a pat of butter. The olive oil prevents the butter from burning. When the pan is at about medium heat pour in the egg mixture. As you see the bottom starting to turn white, take a baking spatula and turn the eggs as you don't want them to brown on the bottom, just as if you were folding egg whites, if you see it is getting too hot remove the pan from the heat but continue to turn the eggs. Add the feta and repeat this process of the on the heat to off the heat until the eggs are cooked and feta is melted to a creamy and soft texture.  Serve right away as to preserve this moistness and texture of the eggs.

N.: Okay, my biscuits, now. Light, flaky layers of crumbly delicious flavor. With a pat of good organic salted butter and you have a breakfast hit. In the picture below, left are the 4 ugly ducklings as the 7 beauties are gone, voraciously eaten by our hungry family. As for me, I had my second one with a nectarin jam to satisfy my sweet tooth and all I can say is OMG!

L.: Well done Amore! The scrambled eggs like velvet to your tongue, soft, creamy, you taste the wonderful yolk of the egg blended with the whites in a harmony of balance followed by the dill with its distinct flavor and topped with the pungent nature of the goat feta absolutely heavenly! Together with those beautiful biscuits that my wife created and we are a happy brunch bunch!

L.&N.: Happy Sunday Breakfast, followed by a wonderful day!

With appetites soothed, and the background sounds of kitchen clean up, today's perfect song: "Unforgettable" by Natalie Cole and Nat King Cole.

Recipe for the biscuits adapted from Smitten Kitchen.

Feta and dill scrambled eggs & better than the best biscuits

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• Total Time: 50 minutes
• Yield: 11 medium biscuits 1x

Ingredients

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For the biscuits:

• 2 ¼ cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 90 g chilled unsalted butter, cut into small chunks
• 35 g all vegetable shortening
• ¾ cup greek yogurt

For the scrambled eggs:

• 5 organic free range eggs, lightly beaten
• 1 ½ tablespoon of half and half cream
• dash of sea salt, fresh cracked black pepper
• pinch of onion powder
• 2 teaspoons of chopped fresh dill
• ⅓ cup of crumbled goat feta
• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon butter

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Instructions

1. For the biscuits: Preheat oven to 400 °F and cover a baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, salt and baking soda in a large bowl. Using your fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal,
3. Add greek yogurt and stir until clumps form. Knead mixture briefly until it just holds together.
4. Transfer dough to a floured counter and pat out until ½-inch thick.
5. Using a round cutter (mine was 2.5 inches), press straight down and transfer rounds to prepared sheet, spacing two inches apart.
6. Bake until biscuits are golden brown on top, about 12 to 15 minutes.
7. Cool slightly, then serve warm, with butter on top and as a side to your eggs.
8. For the scrambled eggs: In a bowl crack eggs. Add half and half cream, salt, pepper, onion powder.
9. Whisk till well blended, add dill and whisk some more.
10. Heat up a sautée pan to medium heat, add olive oil and butter.
11. Pour in egg mixture.
12. With a baking spatula turn eggs as if folding eggs into a delicate cake batter.
13. Take pan off heat if getting too hot as you don't want to brown the eggs.
14. Add feta and continue the process of orchestrating the pan on and off heat, till eggs are cooked to a soft and creamy texture, and feta is melted.
15. Dust with a bit of dill and serve with biscuits.
16. Enjoy!

Notes

You may have biscuits left over, you can freeze them wrapped well in plastic wrap and bagged. When you want them again take out of freezer and put on a baking sheet and in the oven immediately at 350 F for about 10-15 minutes.

• Prep Time: 30 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4 servings

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.