Barrington Eats, Heinen's Grocery, News, Table and Dish

Cooking With Heinen’s | Grab & Go Breakfast Pita

Cooking With Heinen’s | Grab & Go Breakfast Pita

Looking for a foolproof way to start your day on the right note? This protein-packed combination of egg and hummus will do the trick.

Perfect for a breakfast on the go, pita pockets make a great vehicle for all these delicious ingredients. Eggs, feta, arugula, cucumber, tomato and zatar combine to make a fresh, nutritious breakfast with a mediterranean twist. Today I used Maplebrook Smoked Feta Cheese.The smokey flavor aded a delicious element to this flavor line up.

This couldn’t be easier. Pita pockets make everything portable. Just fill it and go. Hard boiled eggs are also a fast, easy and portable protein. How do you make them? I learned during a trip to France. I grew up putting the eggs in the cold water then bringing the water an eggs to a boil, then allowing it to boil for far too long. This created a completely cooked and lifeless HARD boiled egg. I learned that the best method is to gently place the room temperature eggs into boiling water and let them cook for 7 minutes, then drain and run cold water over the eggs to stop the cooking process. This results in a smooth, creamy flavorful egg.

Mediterranean Breakfast Pitas

INGREDIENTS

  • 4 large eggs, at room temperature
  • Salt
  • 2 whole-wheat pita breads with pockets, cut in half
  • 1/2 cup hummus (4 ounces)
  • 4oz crumbled Maplebrook Smoked Feta Cheese
  • 1 medium cucumber, thinly sliced into rounds
  • 2 medium tomatoes, large dice or 12 grape tomatoes
  • Handful of fresh parsley leaves and baby arugula
  • Freshly ground black pepper
  • 1 TBS zatar

METHOD

  • Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.
  • Spread the inside of each pita pocket with 2 tablespoons of hummus.
    Place crumbled Feta, arugula and a few cucumber slices and some diced tomato into each pita. Tuck 1 sliced egg into each pita and sprinkle with zatar.

Enjoy!

About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!


Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

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