The difference between this egg breakfast dish from the ones we are used to is that instead of beaten eggs with cream or whole milk I use natural Greek yogurt. For two eggs I use 2 tbsp of Greek yogurt a pinch of salt a pinch of pepper, a little bit of Cayenne pepper and beat the mix. On medium low heat pour a little bit of olive oil on a non stick skillet and start to stir it up slowly, it will take maybe a minute. I don't let it go to the overcooked point, I like it moist. Leave a slice of wholegrain toast ready, place the creamy eggs on the toast, cover with baby arugula and drizzle some good extra virgin olive oil on top. My friend Kathy tried once and she absolutely loved it.
I cannot imagine my life without seafood.This dish looks simple but yet elegant, delicious, healthy and took me less than thirty minutes to cook. All you need is fresh fish fillets of your taste. I usually buy them and I fillet myself. Ingredients; 3 tbsp of white wine , salt and pepper, lemons or limes and basil. Heat the oven 400 F. Meanwhile set the fish fillets on aluminium foil and top them with slices of lemon or lime, 3 tbsp of white wine, just a pinch of salt, pepper and the delicious aromatic basil leafs. Take the parchment and place it on a oven tray. Take it to the preheated oven for 15 minutes then carefully take the tray out and let it rest for 2 to 3 minutes,. I serve the fillets with butter lettuce leafs, baby carrots, cherry tomatoes drizzled with olive oil and I pour a little bit of red wine vinegar, olive oil, salt and pepper. It is really delicious and healthy.