Eggs,Veggies & Goat Cheese Bake

Eggs With Veggies & Goat Cheese


Ingredients

  • 2 eggs
  • Broccolini tips, chopped
  • Baby Kale or Spinach, chopped
  • 2 tablespoon goat cheese
  • Dab of oil (to grease muffin pan)
  • Dash of Tabasco (optional)
  • Ground cracked pepper (optional)

Cooking Steps

For the  veggies, I did not need to pre-cook them. If you are using the whole stalk of broccolini, or older kale leaves, you may want to blanch to soften them further than they will soften while cooking.
Pre-heat oven to 325 F
Lightly oil the spaces on the muffin pan you plan to use. (I have a silicon muffin pan — very useful for getting food out of!)
Mix the veggies together. Press into each muffin hole you plan to use, compressing them so that they fill just about over half the size of a hole. Indent in the middle.
Break an egg into a small bowl, one by one. Once you have an egg in a bowl (and its yolk did not break) slide it on top of each pile of veggies, centering the egg yolk as much as possible. Repeat process until done, reserving broken-yolked eggs for something else.
Add goat cheese, perhaps a tablespoon for each baked egg, around the outside of the yolk. (Here you can use the cheese to rectify any stubborn yolks that have rolled over to touch the edges of the muffin hole.)
Top with a dash of hot sauce if you wish, or a little cracked pepper.
Bake for 15-20 minutes in the pre-heated oven. Eggs will come out soft-ish, but not runny.

Serves 1
15-20 min

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