LUCKY GREEN BAKED EGGS
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F.
- Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes.
- Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes.
- Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta.
- Bake on the bottom rack until the eggs are set but still runny, about 10 minutes.
- For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast.
BAKED EGGS WITH CHIVE AND FETA
Make and share this Baked Eggs With Chive and Feta recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray pam in muffin tins.
- Break eggs into 8 cups.
- Mix the chives and green onions into the cream.
- Season eggs with salt and pepper.
- Pour the cream mixture over the eggs equally.
- Sprinkle evenly with the feta cheese.
- Bake at 400 degrees Fahrenheit for 10 minutes boomette had to cook longer these are for im guessing really runny eggs or until eggs are done.
- i need to see if you can microwave this recipe ive done it with others for summer cooking .
Nutrition Facts : Calories 422.8, Fat 24.7, SaturatedFat 12.1, Cholesterol 421.9, Sodium 1208.5, Carbohydrate 26.5, Fiber 4.2, Sugar 4.5, Protein 23.4
SCRAMBLED EGG & FETA HASH
This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch
Provided by Joe Wicks
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
- Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.
Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
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