One of my tasks to complete over the weekend was clearing out some old magazines. I have a particularly hard time throwing out recipes, but I decided I would only keep things that I might realisitically make someday. The further plan being that I would transfer each "keeper" to this blog as I make it...and I *should* make new things.
Today I had the day off, so I made this Medditerranean-style egg-in-a-basket this morning (the recipe originally appeared in Better Homes and Gardens in July 2020). It was a nice reward for walking on the treadmill first thing this morning.
The recipe suggested using halves of everything bagels or 1/2-inch thick bread. However, I only had light wheat bread. Also, it was supposed to have fresh herbs (I had dried) and feta cheese (I had shredded parmesan). So those are the things that I used!
Ingredients:
- Pieces of bread or bagels halves
- Eggs (number to equal the number of pieces of bread)
- Cherry or grape tomatoes
- Pitted, sliced kalamata olives
- Fresh or dried herbs, to taste
- Crumbled feta or shredded cheese of another kind
- Salt and pepper, to taste
Directions:
- Preheat oven to 400 degrees
- Coat a baking sheet (or a baking sheet covered in foil) with non-stick spray
- Cut holes in bread (or expand holes in bagels), so each has a 2+ inch diameter hole
- Place bread on baking sheet
- Crack each egg into a hole in a piece of bread
- Season with herbs and salt/pepper.
- Top with tomatoes, olives, and cheese
- Bake 10 to 12 minutes, or until bagels are toasted and eggs are the doneness that you like (runny yolks = 10 minutes, thicker and jammy yolks = 12 minutes).
- Let stand 5 minutes before serving.
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