Pannikin’s Greek Eggs

• 2 eggs
• Dash of sea salt
• 2 Tablespoons feta
• 2 Tablespoons chopped fresh tomato
• 1 Tablespoon chopped fresh basil

Method: In a tall porcelain jar, beat together eggs and salt. Hold the jar underneath a steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl until the eggs are scrambled, light and fluffy. Once the eggs are scrambled, whisk in feta, fresh tomato and fresh basil. Serve with oranges and a bialy.  Serves 1.

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  2. On the Menu Recipe: Shrimp Dumplings from Wild Note Cafe
  3. Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)
  4. Corned Beef Hash ala Hennessey’s
  5. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli

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Posted by Staff on Feb 6, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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