So my sister is back for a little weekend break in our old stomping grounds of beautiful Victoria, BC and I am so, so, sooo jealous. When I lived in Victoria, pretty much all I did was eat brunch and drink in pubs; it was heaven. I really miss Victoria. Yesterday, she instagrammed a picture of her favourite dish, a breakfast scramble, from my go-to brunch place in Victoria, Floyd’s Diner. We had a few people over for sunday brunch today so I decided to replicate this breakfast dish. My sister actually just texted me asking to write this post ‘cus apparently when she tried to make it at home before, it didn’t work out and she wants a recipe. Anyway, I made enough this morning for about 5 people to go along with bagels and breakfast potatoes but I’ll give approximate measurements for if you were making this as a main dish that you could serve with toast or whatever for just 2 people.
6 eggs / ~ 3 tablespoons of fresh basil pesto (not the stuff that’s in un-refridgerated jars you find alongside the pasta sauces; that stuff can be kinda nasty. If you go to Costco, their pesto is actually pretty good.) / ~ 3 stalks of green onions / 2 handfuls of baby spinach / 1/2 to 1 head of garlic (just depends on how much you love roasted garlic!) / olive oil / ~ 1/2 cup crumbled feta cheese / salt and pepper
I love roasted garlic and ever since I made some roasted garlic mayo to go on a burger for Rock, he’s been really into it. First things first, roast your garlic. If you’ve never done it before, it’s not hard at all. Preheat your oven to 400F and just slice off the very top of the head of garlic and put it on a square of aluminum foil. Season with a bit of salt and pepper and drizzle olive oil all over it. Neatly wrap up the garlic in the foil and roast in the oven for about 40 minutes. You’ll know it’s done when you can very easily stick a fork through the cloves.
When the garlic is almost done, lightly scramble your eggs together in a large bowl, then add in the pesto, snip in just the green parts of the green onions, and season with a bit of salt and pepper (but not too much salt since the pesto is already salty). Next, sautee the spinach in a large frying pan with a bit of olive oil over medium to medium-high heat. In the meantime, squeeze out or pluck out the roasted garlic cloves and just give them a very rough chop. Then add the egg mixture to the frying pan and just lazily stir it all around until the eggs are almost all cooked through. Scatter over the garlic and the feta cheese and give it a quick little stir and then remove from the heat. You can top it with a bit more feta cheese if you want and that’s it.
Yummy stuff. I’m very happy with how it turned out, Rock loved it, and it was all eaten up so that’s always a good sign. But the final verdict will be up to my sister once she tries out this recipe since she just had the real deal again yesterday. She already saw the picture and texted me, ‘YUM!!!’ so I’m sure she’ll like it.