The Best Greek Whipped Feta and Fried Eggs
Bring the fresh, vibrant flavors of the Mediterranean to your table with our Greek Whipped Feta and Fried Eggs! Creamy, garlicky whipped feta pairs perfectly with soft-yolk Utopihen Farms pasture-raised organic eggs, sautéed baby greens and beets, and savory Kalamata olives. Everything is drizzled with a bright lemon-mint vinaigrette and served alongside warm, fluffy pita bread for dipping. With fresh, simple ingredients and plenty of satisfying flavor, this Greek-inspired dish makes a delicious and protein-packed breakfast, brunch, or light meal. It’s a little creamy, a little tangy, and a whole lot delicious!
Prep Time
15 Mins
Cook Time
20 Mins
Serves
4
Ingredients
Whipped Feta
- 5 oz Feta Cheese
- 1/2 cup Greek Style Yogurt
- 2 cloves Garlic
- 1 pinch Pepper
Baby Greens and Beets
- 4 cups Mixed Baby Greens
- 4 medium Beets, cooked and sliced
- 2 tbsp Parsley, chopped
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch Salt
- 1 pinch Pepper
Lemon Mint Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup fresh Lemon Juice
- 1 tbsp Honey
- 1 tsp Minced Mint Leaves
- 1/2 tsp Lemon Zest
- 1/4 tsp Salt
- 1/4 tsp Pepper
Garnish
- 4 Pitas, warmed for serving
- Pomegranate Arils
- Mint Leaves, fresh
- Kalamata Olives
Fried Eggs
- 4 Utopihen Farms Pasture Raised Organic Eggs
- 1 tbsp Extra Virgin Olive Oil, for cooking
Preparation
Whipped Feta
- Place all ingredients into a food processor and process until smooth and creamy. Scrape down the edges of the bowl and process again until smooth and creamy. Set aside.
- Baby Greens and Beets
- Heat olive oil is large, non stick pan.
- Add all the ingredients and sauté for about 2 minutes. You want the greens and beets to be warmed but not cooked. Put on a place and set aside until ready to use.
Lemon Mint Vinaigrette
- Put all ingredients into a bowl and whisk until completely mixed.
Fried Eggs
- In a non stick sauté pan, heat oil.
- Gently place eggs into the pan and cook until egg whites are opaque and no longer translucent. To get the jammy (runny) yolk keep eggs on the one side, do not flip them.
Assembly
- Scoop the whipped feta onto plate. Evenly spread it out.
- Place baby greens and beets to one side of the feta.
- Drizzle lemon mint vinaigrette over the whipped feta and greens.
- Sprinkle with pomegranate arils, a few mint leaves and Kalamata olives.
- Place eggs onto the whipped feta. Alternately they can be served on each persons plate.
- Warm your pita bread and cut into wedges. Pita can be warmed in an oiled sauté pan or in the microwave. If using the microwave wrap pitas in kitchen towel to keep them from drying out.
- Serve and enjoy!
Notes:
- Small to medium beets can be boiled for 15-20 minutes. Beets will be done when a paring knife can easily pierce through all the way. Adjust timing for larger beets.
- Eggs are cooked last so that they are warm and yolk remains runny.
- Whipped feta and vinaigrette can be made up to 3 days before and kept refrigerated.
