A Delicious Brunch Idea_ Greek-Style Spinach with Feta _ Eggs.

Hi everyone, I'm Saskia Kallistos. Welcome to another episode of Dimitra's Dishes. Today I'm going to be bringing to you one of my favorite go-to dinner ideas, breakfast ideas. You can serve this any time of day. Whenever I'm short on time and I want to serve something delicious, this is my go-to recipe. It's my spinach with feta and eggs. It's ready in like 15-20 minutes, so you can't beat it. And it's also something that I love to serve if I'm having friends over at the last minute or if I want to serve a nice brunch to my friends and family. This is just so simple and so delicious with basic ingredients and just a little bit of time. Let's get started. Okay, we're going to begin with an onion. I'm just going to cut it in half and I'm using only half of the onion for this recipe, but if you like more onion in your dishes, you can definitely chop up the whole onion. Just slice it in half and finely chop it. Put it in a saucepan with a little bit of olive oil or you can use butter instead. Cook the onion until it's nice and soft and golden and then I'll add two garlic cloves that are finely grated. I usually freeze my garlic. I grind it up all in one big shot and then it stays fresh in the freezer for a month or two. I'll just break off a little chunk and put it in here. Warm it through until it's fragrant and then we're going to go in with the spinach. So I'm using baby spinach leaves. They're very easy to find and they save a lot of time. I don't even have to chop them up. Add the spinach in in several batches, seasoning each batch with a little bit of salt and freshly cracked black pepper. Once it wilts down, then you can reduce the heat and stir in a little bit of heavy whipping cream. The heavy whipping cream is keeping this low carb. If you want it a little bit lighter and you want to leave out the heavy cream, then before you add the cream, you can add a little bit of flour in there like one or two tablespoons and use milk instead of the cream. It'll thicken everything up and also you'll cut a little bit of the fat if that's what you're looking for, but the cream makes it really rich and delicious. So about a half a cup of cream is what we're looking for because this is a big batch. Season it with some crushed red pepper flakes. I also like to add a little bit of dried dill to this. If you have fresh dill, that will work too. And about a quarter teaspoon or less of ground nutmeg. Mix this all together and then I have seven ounces or 200 grams of feta cheese. Vagonis feta cheese is a sheep's milk feta that is my absolute favorite, but use whatever you can find. Just make sure you use a big chunk of feta, not the crumbled feta. The crumbled feta, don't even ever buy it. So crumble the feta in yourself. It takes a second or two and just warm everything through. Once it's warmed through, it's going to thicken a little bit more. So you can add all of the eggs in right now if you're serving it immediately or you can set this aside and serve it as you need it. Right now I'm not serving this big batch so I won't fill it up with eggs because then the eggs really don't taste good later on. You want them to be nice and fresh so that way the yolk is runny. So I'm just going to take a little bit of this mixture out and put it in a smaller frying pan because I'll have this for lunch right now. And then I'll make two little wells on the side of the pan, not really in the center. And I'll break the egg in a little bowl one at a time, put it carefully into those little wells of the spinach and the cream. Season the egg with just a little bit of salt and freshly cracked black pepper. Once it starts cooking, then we're going to reduce the heat to a medium, put the lid on top, and then I'll let the eggs cook in here for about four minutes. I'll take a look at them. The whites still look runny. You'll know they're ready when the whites are set and I also like the yolk to still be pretty runny. So just keep an eye on it. It depends on so many things. So it can take between five to six minutes. It can take all the way up to eight minutes or it can be done sooner. So just keep an eye on it. Once it's ready, you'll know because the sauce will have thickened a little bit. The yolk is still runny and the white is perfectly cooked. I like for the white to be perfectly set. This tastes so delicious with some toasted pita. And that's it. It's ready. So the eggs will take just a little bit of time. I cook them for four minutes on the medium heat covered with the lid on top of the pan. And it just depends on which pan you're using, the heat of your stovetop, you know, so don't go by the minutes. Just keep it, keep an eye on them. You don't want to overcook them unless of course you like overcooked eggs and that's totally fine. But I like my eggs. I like the whites fully cooked and I like the yolks nice and runny. So if you like them like that, keep an eye on them. You can turn the heat off once the egg whites set and then the yolks will get to that perfect consistency. The cream will thicken as it sits, so don't worry about if it's looking a little bit on the runny side. It's totally fine. This is low carb as it is and it tastes delicious with some cauliflower rice if you want to keep it low carb. If you don't care about the carbs, like I love the carbs. Give me all the carbs, especially when it's in the form of bread. I love to serve this with pita bread, just nicely toasted until it's nice and hot and soft, crispy on the outside. That's how I love my pita. Or you can serve this with some rustic toasted bread from the bakery or homemade bread. It's totally up to you, but it is time for the taste test. And I like to dip it in the yolk and get a little bit of that spinach and feta. Mmm, so good. Tellio, like we say in Greece, which means perfect. This cannot get any better. Maybe it could, maybe with a little bit of It's kind of like a Mediterranean version of pastrami. That would be really good in here, too. Let me know how you're making it in the comments section. If you want to print this recipe out, just head on over to the website, DemetriusDishes.com. Thank you so much for spending time with me today. I'll see you all next time. Yia sas. Oh my god, this is delicious.