Dill & Leek Scrambled Eggs

20190417_112417There’s a scene in one of the Peter Rabbit stories where a sneaky fox tricks a silly duck to bring him a variety of herbs.  What the duck doesn’t realize is that he intends to cook her eggs with those herbs!

20190601_220530(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

Whenever I make these eggs, I am reminded of that story, and in fact I sometimes call them “Peter Rabbit” eggs.  Dill and leeks seem like they would be proper English garden staples, even though they are native to areas far away.  The addition of feta is soooo not English, but it’s okay, neither are the dill and leeks.

20190601_220329In the end, these eggs taste really good and that’s all that matters.  They are just about a complete meal on their own, especially with a slab of toast smeared with butter.  I’m also a firm believer that eggs are just as good for dinner as they are for breakfast.  Don’t let anyone tell you otherwise.  You don’t need that kind of negativity in your life.


Dill & Leek Scrambled Eggs Recipe

  • Difficulty: easy enough to make before your morning coffee kicks in
  • Print


  • 8 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup white wine
  • 1/4 cup finely chopped fresh dill
  • 1 large leek, sliced (about 2 cups)
  • 2 Tbsp. olive oil
  • crumbled feta cheese, about 1/2 cup


Scramble the eggs in a bowl with the milk and the wine.  Add in the chopped dill, mix together, and set aside.

Put the leeks and olive oil in a non-stick pan on the stove.  Turn the heat to high until the leeks start to sizzle.  Turn the heat down to medium and continue to sauté the leeks for a couple of minutes or until they are slightly softened.  Mix the eggs again and pour them into the pan with the leeks.

Allow the eggs to cook for a couple of minutes to begin to set.  Using a spatula, gently lift the eggs in chunks and flip them over to cook some more.  You don’t want to over stir the eggs otherwise they will toughen and become watery.  A scoop-and-flip method ensures that the eggs will get a chance to be puffy and cooked through.

When the eggs are almost completely set, sprinkle the crumbled feta over the eggs and just gently mix them in.  Remove from the heat quickly, as the feta will make the eggs watery if it sits too long.  Serve hot and enjoy!


One thought on “Dill & Leek Scrambled Eggs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s