I’ve been whipping up this dish, scrambled eggs with cumin feta and mint, on the weekends for breakfast, or brunch, or lunch, for donkey’s years. It’s quick, simple and doesn’t require any fancy ingredients. It’s got enough wow factor to serve up to guests. That’s my kind of kai: Low key, tasty and impressive!
I always have feta in the fridge and, similarly cumin seeds are always at the ready. On the subject of feta, Kiwis: Have you tried Vetro’s Danish Feta? Mate, it’s so good. It’s also super cheap, 250g block set me back $2.90. Get in to your local Vetro, if you are lucky enough to have one closeby. If you don’t, Bouton d’Or’s feta is a great sub. Oh, so is Hohepa’s feta, that is, if you live in the Hawke’s Bay (I wish they supplied nationally!). Admittedly, I’ve tried, but I’m not a fan of goat’s feta. Give me cow’s milk feta anyday. Anyhoo, clearly I like my feta. As hubby says, “it’s better with feta”. (NOTE: This is my own recipe, it’s not bloody sponsored, I’m not in bed with Vetro. I’m just a regular consumer)*.
Here’s a few pics to demonstrate how simple this dish is to make. Scroll down for the recipe. Enjoy! PS It’s a bit better on some quality bread, i.e. Vogels. I didn’t have any when I made this… So this was served up on Coupelands bread ($1 per loaf, boom).
It’s as easy as…
*Sorry if that sounded like a rant. I follow a lot of blogs. Many of them lately seem to be sponsored. If I do something sponsored, you’ll know, coz I’ll make that really clear in the post!