Since buying the Three Greek Sisters’ fabulous new cookbook in November, I’ve been cooking a lot more Greek-inspired meals. No complaints here – the recipes in their book are yummy, and simple! Just my kind of cooking 🙂
This morning for breakfast, I decided to take more inspiration from the sisters’ book and whip up a Greek Breakfast (along with pancakes for the kids) Our breakfast was absolutely delicious, very filling and a great start to our New Year’s Day!
Lemon Potatoes with Eggs and Feta Cheese
Leftover lemon potatoes (potatoes oven-cooked in oilve oil, lemon juice, oregano, salt and water)
2 TBSP oil
4 eggs, scrambled with about 3/4 cup feta cheese
Heat the oil, and add the potatoes, frying to heat and brown just slightly. Next, add the eggs and feta cheese, and scramble together until the eggs are cooked and the cheese is melted. This is simple and really, I cannot even begin to tell you how delicious it was!
