The Best Greek Whipped Feta and Fried Eggs

Greek Whipped Feta and Fried Eggs

We’re upping our egg game with the delicious and healthy flavors of the Mediterranean. Our Greek Whipped Feta and Fried Eggs recipe starts with a whipped, creamy, and garlicky, feta cheese; perfect soft-yolk fried eggs; a side of seasoned and sautéed greens and beets; all drizzled with a lemony vinaigrette and served with warmed pita bread.

Greece is where we are taking your taste buds today — a foodies dream of different culinary flavors. Think Kalamata olives, perfectly seasoned lamb kabobs, baklava and feta cheese. Of course, this only scratches the surface — but it’s a great place to start.

Inspiration for the Best Greek Whipped Feta and Fried Eggs:

Greek cuisine focuses on fresh, local ingredients. Some of the simplest ingredients can be the most delicious when perfectly combined.

Relying heavily on its cuisine, Greek food culture has a strong focus on wheat, olive oil and wine. Greek cuisine has not historically focused on meat. Fish was more widely preferred — especially in coastal towns.

Spices like mint, oregano, dill, cinnamon and parsley — just to name a few — are common in Greek cooking. Also popular is Greek honey which comes from fruit trees rather than bee hives, as we are accustomed to here in the USA.

Cheese and olives are a mainstay in Greek cuisine as well, with feta cheese and Kalamata olives being some of the most popular.

Greek Whipped Feta and Fried Eggs Breakdown:

Feta

This cheese is made from sheep milk or a mixture of sheep and goat milk. It is briny and crumbly. Perfect for serving as a table cheese, it pairs nicely with olives, pita, and wine. We whipped ours up into a creamy blend with Greek yogurt and garlic, so it is easy for dipping.

Utopihen Farms Pasture Raised Organic Eggs

Using our Utopihen Farms Pasture Raised Organic Eggs for this recipe was a no-brainer. It’s the perfect choice for a source of protein in this recipe. While there are several ways you could prepare the egg to pair well with this recipe, we chose to fry it, leaving the yolk jammy, almost runny.

But, let’s be honest, the reason we chose a pasture raised organic egg goes beyond its protein value and healthy fats. We believe in sustainability and want to do our part to make sure the planet we love is here for a long time. This means eating sustainable products that come from animals who have been cared for and treated humanely, i.e. being raised with access to outdoor space of over 110 sq. ft. per bird!

At Utopihen Farms, we’re committed to sustainable farming, and partnering with family farms who truly care for the well-being of their hens.

These are just a few reasons why choosing Utopihen Farms Pasture Raised Organic eggs is a good choice for us, you, the hens and the planet.

Sautéed Baby Greens and Beets

Every meal needs that fresh factor. Our selection of baby greens and beets make the perfect choice. They balance the richness of the whipped feta and give a nice boost to your vitamins and minerals.

Kalamata Olives

Known for their savory and salty flavor, these olives are that perfect little pop of flavor.

Lemon Mint Vinaigrette

In the fashion world it is usually a pair of earrings or a belt that brings an outfit together. In this recipe, think of this lemony mint vinaigrette as the belt that ties together everything. Bright, fresh, a little sweet, a little sour, lemon and mint are the perfect flavors for that “special something” every good meal needs.

Fresh Pita

We’re staying traditional to Grecian roots by eating our wheat in the form of soft and fluffy pitas. To truly experience a pita they are best served warm. Pitas make the perfect base for all of the savory goodness mentioned above.

Tips And Answers For Making Greek Whipped Feta and Fried Eggs:

  • The last part of this recipe you should prepare are your eggs. This way they’ll be warm and the yolks will remain runny. Also, to keep the yolk from cooking too much, we fried the egg without flipping it. The best way to tell your egg is done is when the egg white turns opaque and no longer translucent.
  • Do not salt your whipped feta. Feta is briny and salty on its own and does not require any additional salt.
  • 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.
  • Can I use canned beets? Yes, if that is helpful to you — go for it.
  • There are two ways we recommend warming the pitas. First is in a non-stick pan. Just spray with oil and warm pitas on medium heat by flipping them every 5 seconds until warm. Second option is the microwave. Wrap your pitas in a kitchen towel and heat in 10 second intervals until warmed.
  • Do I have to use pita bread? No, you can use toast, crusty bread, English muffins or bagels, just to name a few alternatives.
  • Do I have to use mint? Mint isn’t for everyone and, though we love it in the vinaigrette, if you do not like it, the vinaigrette will be just as delicious without it.

We know you’ll love our Greek Whipped Feta and Fried Eggs as much as we do!

Greek Whipped Feta and Fried Eggs

The Best Greek Whipped Feta and Fried Eggs

The Best Greek Whipped Feta and Fried Eggs recipe starts with a whipped, creamy, and garlicky, feta cheese; perfectly soft-yolk fried eggs; a side of seasoned and sautéed greensand beets; all drizzled with a lemony vinaigrette and served with warmed pita bread.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Brunch, Main Course
Cuisine American, Greek
Servings 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

Instructions
 

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.

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