Santorini Scrambled Eggs

My husband and I have holidayed in Greece many times. The first time, we were in our early 20’s and were just looking for some low lost sun, but we fell in love with the food, the wine, the views, the weather and the people. We’ve never been back to the same place twice, each island and region has it’s own traditions and signature dishes, and it’s a goal of mine to discover them all.

Last year we went to Santorini, and it blew our minds. Just look at the view from our hotel room!

Santorini’s signature dish consists of fava beans, cooked in herbs and spices and blended to make a smooth paste that you eat with olive oil and crusty bread, and it was divine! I haven’t attempted to make that at home yet. But another dish that has stayed with me from that holiday was the scrambled eggs we were served each morning on our veranda at our hotel. We were served these scrambled eggs along with crusty bread, fresh tomatoes, tea, fruit juice and local pastries. What a start to the day!

So now, after a long week, when I feel Greece calling my name, and I start to wish I was there instead of here, I treat myself to a long leisurely breakfast of Santorini Scrambled Eggs, and pretend, just for the morning, that I’m there.

Ready in 10mins – serves 1.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• A knob of salted butter
• 2 free-range eggs
• A tablespoon of milk
• A good pinch of black pepper
• A good pinch of salt
• 2 good pinches of basil
• 2 good pinches of oregano
• A handful of plum or cherry tomatoes, cut in half
• A slice of crusty bread

Method:

• Put a frying pan on the hob over a medium/high heat.
• Add 1 tablespoon of oil and the knob of butter.

• Whilst the butter is melting, break the eggs into a bowl and add the milk, pepper, salt, a pinch of oregano and a pinch of basil.
• Whisk up the eggs so that everything is combined.

• Pour the mixture into the hot pan and scramble it with a spoon as it cooks.

• As soon as the eggs are firm, take the pan off the heat.

• Put the scrambled eggs onto a plate, along with the tomatoes and sprinkle the rest of the herbs and oil over them both.

• Serve with a thick slice of crusty bread.

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