Have you noticed I’ve been used Greek Feta in Brine a lot lately? Well if you haven’t, you have not paid very close attention!

My favorite part about Greek Feta in Brine is that the brine keeps the cheese from souring, drying, and can be kept in the fridge for weeks. It’s also so versatile! So this is my way of showing you 1 of the 10000000 ways you can use the product – in breakfast form!

My breakfasts are usually my most creative meals. I am not trying to perfect a recipe or try something new, I am simply using whatever I have in the fridge at the end of the week to make something restaurant worthy. It helps keeps our end of week waste to a minimum AND solves the problem that we have no really good breakfast spots near us. Santa Monica offers some of the best restaurants around but it is does not do breakfast well. Or maybe my breakfasts have become so good that I don’t think we have anything worthy of spending my hard earned money on? Please let me live in that fantasy for as long as I can!

This is the first of many Toastie recipes I have bubbling to the surface. As a lover of Love Island (UK and Australia only please) – also no hate here, let a girl have her guilty pleasures – I am fascinated by the UK’s obsession with Toasties. Which I have come to believe is just variations of toast. So in honor of my favorite summer reality show and my disdain for $20 avocado toast here in LA, please enjoy the my first Toastie addition. 

And if you are wondering were this beautiful GF toast is from, look no further than Gjusta’s Teff Loaf. It will gum up fast without the regular preservatives of most breads but it is by far the most superior fresh GF loaf I have ever had! If you live in the area or are visiting, it’s a must try in Venice, CA.

INGREDIENTS

2 slices gluten free bread

2 eggs

1 zucchini

2 cups spinach

3oz. Greek feta in brine

1 tsp. Chives

1 tsp. Chili Oil (my favorite: Fly By Jing – Sichuan Chili Crisp)

Red chili pepper flakes, salt & pepper

Olive oil

Serving Size: 1-2 depending on hunger

INSTRUCTIONS

• Finely chop the zucchini and chives. 
• Heat a small dab of olive oil on medium in a pan. Saute zucchini until starting to soften (approx. 5 mins).
• Add spinach, cook until wilted (approx 2 mins).
• Meanwhile, whisk eggs together and pop bread into a toaster oven, toaster, or oven. 
• When veggies are soft, turn the heat to low, add chili oil to the pan and slowly pour in eggs. 
• Gently stir the eggs until they are scrambled. 
• Add eggs, feta, chives, chili flakes, salt and pepper on top of toast. 
• Enjoy while hot!