Greek Baked Eggs Recipe
How many of you enjoy eating breakfast? I know for me, it’s not one of my favorite meals of the day, but I’ve really been working hard to have a good breakfast every morning during the weekends (Friday, Saturday and Sunday) mornings.
One of the reasons that I’m not a big fan of breakfast is the simple fact that I typically get up between 5:30 and 6:00 AM during the weekday mornings. I mean really, who wants to cook and eat a big breakfast that early in the day? On top of that, I get tired of eating the same old, same old things!
Well, if that sounds like you…check out this guest post recipe from Terra’s Kitchen. I have never heard of Greek Baked Eggs before but I do have to admit, this looks good to me, minus the olives! Sorry, not a fan of olives at all.
To shake things up, Terra’s Kitchen is sharing their recipe for Greek Baked Eggs, bound to make your brunch guests dying for more.
Greek Baked Eggs Recipe
3 tablespoons butter
1 tablespoon heavy cream
5 large eggs
5 Kalamata olives, pitted and roughly chopped
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Toasted bread, for dipping and sopping
Preheat oven to broil.
Place the oven rack on the first shelf. Add the butter and cream to the bottom of a shallow baking dish (I like to use a stoneware braising pan). Place under the broiler until the butter and cream mixture is hot and bubbly (about 3 to 4 minutes). Break the eggs (keeping the yolks intact) into individual bowls and set aside. In a small bowl, stir together the olives, garlic and chopped herbs. 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.
