Scrambled Eggs on Toast with Feta, Arugula and Radish

A trip to a farmer’s market is much more fun than your average grocery trip. I often go on a Saturday morning, when it feels more like a fun event rather than a chore. I like perusing all of the brightly colored produce at a leisurely pace, paying attention to details and often discovering new things. And since I’m not the best at planning meals ahead of time (I’m working on it), I’ll often come up with a recipe idea while walking around at the market. Today, inspired by the beautiful bright pink radishes I saw, I decided to make scrambled eggs on toast with feta, arugula and radish. I was so happy with the results that I wanted to share the recipe with you right away.

This dish has so much flavor and a great variety of textures: it’s got the peppery crisp arugula, salty and tangy feta, and a refreshing crunch from the radish. I had never cooked with radish before and have to admit I was a bit nervous, but I kept telling myself that such a pretty little vegetable must taste good too. Luckily I was right – when thinly sliced, it was the perfect garnish.

The two best parts of this meal? There’s barely any work involved, and it’s got such a nice balance of food groups. The eggs provide protein, the feta has calcium, the arugula has vitamins A, C and K and iron, and those pretty little radishes have vitamin C and fiber. I love finding that intersection between delicious, easy and healthy!

Scrambled Eggs on Toast with Feta, Arugula and Radish

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Serves: 2

Ingredients

• 4 eggs
• 1 tablespoon olive oil (I used ½ tablespoon regular olive oil and ½ tablespoon garlic-infused olive oil)
• Pinch of salt and pepper
• 1 tablespoon chopped chives
• 4 slices bread (I used a crusty multigrain loaf)
• About 1 cup arugula, washed and dried
• ¼ cup feta crumbles
• 2 small radishes, thinly sliced (I used Pink Beauty)

Instructions

1. Heat oil in an iron skillet over medium heat.
2. Whisk eggs, salt, pepper and chives together, and add to skillet once oil is warm. Stir while the eggs set, and cook 3-5 minutes.
3. Toast and lightly butter the bread. Add arugula to each slice, followed by the scrambled eggs. Top with feta, radish slices and a pinch more of salt and pepper.

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