roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !

GOOD-BYE MONTREAL & HELLO PARIS !

*and I'm gonna have a little nap now . . . 

I’m ending my short trip to Montreal and return back to Paris with one of my favorites which is a complete meal too (even though this type of recipe or assembly of diverse and slightly messy elements may not even deserve to even be a recipe post, but who’s gonna stop me ?).

It’s a comfort food without being laden in fats nor sugars and it’s what I make as the city-to-city and continent-to-continent transitional type of meal : easy to make, easy to bake, easy to assemble, easy to eat, all in one plate (no side dishes) and easy clean-up.

The flavors of briny feta cheese and roasted peppers and oregano (always either from my mom’s village at the foot of Mount Olympus in Greece or even from my aunt’s garden in Canada, yes it grows there well too if it’s sunny) is a combination that drives me crazy, just like in the KTIPITI roasted red peppers and feta cheese dip I make too often (see the recipe here).

Another favorite is the eggs & feta cheese combination as a runny or firmer omelet (sometimes) or a scrambled version (more often because I can spread it out on thick slabs of bread).

2 deconstructed and re-assembled recipes, on a bed of baby salad greens & fresh herbs makes it just right for that “end of summer, end of holidays, beginning of September and back to work vibe” combined with a necessary plane trip back home and some jet-lag.

BYE-BYE & WELCOME BACK & ALL THAT JAZZ . . . :)

roasted peppers on scrambled eggs & feta on grilled bread on salad : a full meal !

08.09.2017

2

ingredients

roasted peppers :

  • 300 grams (4 medium or 6 small) cow-horn red and green sweet peppers
  • 45 ml (3 tbsp) olive oil
  • 5 grams (1 tsp) salt
  • 1 gram (¼ tsp + ¼ tsp) dried oregano
  • 1 gram (¼ tsp) smoked paprika

egg & feta scramble :

  • 300 grams eggs (4 extra-large or 5 large or 6 medium)
  • 150 grams crumbled feta cheese
  • 15 ml (3 tbsp) milk (or light cream)
  • 5 grams (1 tbsp) cake & pastry flour
  • 1 gram (¼ tsp) salt
  • 0,5 gram (¼ tsp) sweet paprika
  • 15 ml (2 tbsp) olive oil
  • 15 grams (1 tbsp) butter

grilled bread :

  • 300 grams (or 2 thick slices) sourdough bread
  • 15 ml (2 tbsp) olive oil

salad :

  • 150 grams (2 cups) baby salad greens
  • 45 ml (3 tbsp) olive oil
  • 22 ml (1 ½ tbsp) white wine vinegar
  • 4 grams (4 tbsp) fresh herbs (parsley, dill, basil, mint)
  • 1 gram (¼ tsp) salt
  • optional : a pinch of ground pepper

instructions

  • preheat the oven to 230°C with the rack in the middle
  • wash the red and/or green peppers, leave whole, brush with 2 tbsp olive oil, sprinkle with salt and ¼ tsp oregano and the smoked paprika, place on a baking sheet covered with baking paper and brushed with 1 tbsp olive oil
  • bake for 18-20 minutes (turning over after 8-10 minutes) until slightly charred and deflated, remove from oven, sprinkle with an additional ¼ tsp dried oregano and let cool (heat up later in the still warm oven)
  • slice 2 large and thick slabs of sourdough bread or any other dense bread, brush with olive oil and grill in a cast-iron pan for several minutes on each side until toasted
  • wash the salad greens and herbs and prepare the dressing and reserve separately until ready to serve
  • mix together the pastry flour and cream/milk, add to the beaten eggs with salt and paprika and add in the crumbled feta
  • reserve the roasted peppers and grilled bread in a warm oven while you prepare the scrambled eggs with feta cheese
  • heat the butter and olive oil in a deep wok-style pan until very hot, pour in the scrambled eggs and cheese, let cook for under 1 minute until they start to firm up and then remove from the heat and keep stirring until scrambled and cooked through
  • toss the salad and herbs with the dressing, distribute on 2 plates, add the warm and grilled bread on top, add the feta & eggs scramble on top and finally the roasted peppers and serve warm.

recette suivante

savory olive oil scones – with black olives or sun-dried tomatoes

savory olive oil scones – with black olives or sun-dried tomatoes

*This summer's end (yeah right, it didn't feel like summer), I’m taking it easy with the introductions; we'll just play around with some vocabulary. S-C-O-N-E (the...

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