Greek Baked Eggs Food

GREEK BAKED EGGS

Steps:

• Preheat oven to "Broil" and place rack in top position.
• In a small bowl, combine olives, garlic and the chopped herbs. Set aside.
• Add the butter and cream to shallow baking dish, then place in the oven until the butter cream mixture is hot and bubbly, about 3-4 minutes.
• Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside.
• Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper.
• Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes).
• Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.

KAGIANAS (GREEK EGGS AND TOMATO)

Steps:

• Place tomatoes into a food processor; blend until smooth.
• Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
• Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

GREEK BAKED EGGS

Steps:

• Preheat oven to 400F. Have four 12-ounce ramekins or oven safe bowls ready. Alternatively you can use an 8x8 pan or oven safe skillet.
• Using a food processor or a knife, finely chop the mushrooms to match the consistency of ground meat. Mix together chopped mushrooms and lamb in a large bowl.
• Heat a large skillet over medium-high heat. Once hot, add the lamb mixture and onion. Cook until lamb is no longer pink, about 5-8 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, oregano, and salt.
• Divide lamb mixture among the ramekins and create a well for the egg. Crack each egg and add to each well. Bake 10-15 minutes or until whites are completely set and yolks begin to thicken but not hard. Top each with olives, cheese, and parsley.

GREEK SCRAMBLED EGGS

Steps:

• Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

GREEK EGG CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
• Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.