I've told you about Byblos before. It's a Persian restaurant that Adam and I go to from time to time - they are well known for their spectacular breakfast, a soft and custardy feta omelet, sprinkled with freshly chopped dill and served with an assortment of sweet breads and aromatic jams. If you go there for breakfast and order anything other than this, the owner will try to talk you out of it. For good reason. It really is the best.
At the moment, I have an outrageous amount of fresh herbs on hand (thank you to my new favourite product, a Thinkkitchen herb container thing - photo nonexistent on the internet) and I decided to attempt the Byblos-style eggs. I don't know how they do it their kitchen and I didn't even attempt to recreate them authentically. And as a lover of fresh herbs, I added a few more just for kicks.
The key to creating the custardy texture of these eggs is to keep them moving constantly in the pan, with the heat somewhere between medium and low, but closer to medium. The measurements I give below are approximations - if you add a little more or less of this or that, it's not going to make a big difference.
soft persian-inspired scrambled eggs with fresh herbs
2 eggs, beaten
2 tablespoons feta cheese, crumbled
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onion
1 teaspoon olive oil
1 tablespoon cream cheese (I used Liberte - the best cream cheese in the universe)
- Whisk together eggs, feta cheese, dill, parsley and green onion.
- On medium-low heat, thinly spread olive oil in a small non-stick pan. Pour in egg mixture.
- Keep the egg mixture moving constantly. When it begins to warm up, drop in the cream cheese and smoosh it around until it melts. Continue stirring the eggs at all times. If you need to increase the heat a little bit, do it, but remember not to let your eggs sit!
- You'll know your eggs are done when there is no more visible egg slime and they're nice and soft. They'll be soft, pillowy and delicious. Serve however you wish - I enjoyed them on a toasty ciabatta, but Byblos serves them with pita.