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Scrambled Eggs with Feta and Dill

Makes: 4  servings Start to Finish 20 mins
Scrambled Eggs with Feta and Dill


  • 1 teaspoon  vegetable oil
  • 8 slices Canadian bacon
  • 8 large eggs
  • 1/4 cup  water
  • 1/8 teaspoon  freshly ground pepper
  • 1 cup  crumbled feta cheese
  • 1 tablespoon  snipped fresh dill or 1/4 teaspoon dried dillweed
  • 1 tablespoon  butter or margarine
  • 4 slices bread for Easter Toast (optional)


1. Heat oil in 12-inch nonstick skillet over medium-high heat; add bacon and cook 1 to 2 minutes per side, until lightly browned. Transfer to plate; cover and keep warm. Wipe out skillet.

2. Whisk eggs, water, pepper, feta and dill in a bowl.

3. Melt butter in same skillet over medium heat; add egg mixture and cook 2 minutes. Turn eggs occasionally and continue to cook 4 to 5 minutes more, until eggs are just set. Serve with bacon and Easter Toast, if desired. (Nutrition facts are based on per serving without toast.)

Easter Toast::

4. Toast sliced bread. With a 2-inch bunny-shaped cookie cutter, cut out the center of each slice. Carefully pull the excess bread away from the cutter. Reserve toast scraps for bread crumbs, if desired.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)410,
  • Fat, total(g)27,
  • chol.(mg)505,
  • sat. fat(g)12,
  • carb.(g)4,
  • pro.(g)35,
  • sodium(mg)1732,
  • calcium(mg)222,
  • Percent Daily Values are based on a 2,000 calorie diet