Greek cuisine · Breakfast & Eggs

Scrambled Eggs with Sea Fennel

Scrambled eggs with pickled sea fennel and scallions, salty-sour and ready in a few minutes.

Ingredients · for 2 servings

• 5 eggs
• 120 g pickled sea fennel (kritamo, or substitute pickled caper leaves)
• 1 bunch scallions
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 bunch dill
• 1 pinch pepper

Instructions

1. Rinse the pickled sea fennel under cold water in a sieve, drain well, and cut into 2 cm pieces — this removes its sharpest tang.
2. Cut the scallions into fine rings and finely chop the dill.
3. Warm the olive oil in a nonstick pan over medium heat and sauté the scallions for 2 min. until soft but still green.
4. Add the sea fennel and cook for 1 min. so the remaining liquid evaporates and the flavor opens up.
5. Whisk the eggs with pepper — do not salt, the sea fennel brings enough salt — and pour over the vegetables; stir slowly over low heat for 2–3 min. until creamy and just set.
6. Drizzle with lemon juice, sprinkle with dill, and serve immediately with fresh bread.