Party Don’t Stop
Greek Baked Eggs
Here it is: my first group blogging activity. this is coming to you courtesy of Addictive and Consuming
and Tasty Trix
and their International Incident: Eggs Party. This was a group effort on many levels and two Birthday gifts really made this all possible. My sister got me these amazing oven-to-dinner dishes, the kind you would use for French Oven soup but that can serve other purposes as well. I also got a number of cook books including a really wicked one from Joey, the Marie Claire Seasonal Kitchen
cookbook. This book had two recipes for baked eggs, something I had seen before but never had. Both of these recipes were very meat heavy so I decided to take the concept and alter it for my purposes. The result was a tasty amazing treat that was rather easy to prepare and the perfect fuel before the 8 mile hike we had planned.
1 tbsp butter
1 1/2 cups baby bella mushrooms, diced
1 cup green pepper, diced
1/2 onion, diced
3 tbsp Feta Cheese
1. Preheat the oven to 350. Use some of the butter to grease two oven-to-table style ramekins.
2. Put the remaning butter in a small frying pan and heat over medium heat. Add the mushrooms and cook for 5 minutes, then add the onion and peppers. Cook for an additional 5 minutes, until the onion starts to turn translucent.
3. Divide the vegetable mixture between the two ramekins. Crack the eggs into a small bowl and season with salt and pepper. Pour into the ramekins and then top with the Feta Cheese. Bake for 15-20minutes, or until the egg is cooked all the way through.
Fast, simple, filling, and delicious! The perfect meal for weekend morning, or even a light dinner. I’m hoping this blog party will be the first of many…I just need to make sure I note the time difference better next time!
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