Baked eggs are the perfect dish for brunch or dinner. In this recipe, the eggs are baked over a savory vegetable and goat cheese mixture.
While some people like to stockpile frozen meals and canned soups for easy, quick dinners, I turn to a humble carton of eggs for inspiration. When we are on a dead run from afternoon homework sessions to soccer practice and I have to do my impression of a short-order cook (roguish voice and hair net aside), a dish such as Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil meets the criteria of quick and healthy. On lazy weekend mornings when there is a little more time to prepare ingredients, nothing sounds more enticing than Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese and Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes & Spinach.
Last summer, when our garden exploded with summer squashes and sweet tomatoes, I sauteed the vegetables in a little olive oil, tossed them with capers and baked them in individual ramekins with eggs. To show the versatility of this method, this week I sauteed some leeks and bell peppers just until tender, stirred in briny kalamata olives and fresh oregano (dried can also be used), and topped with eggs. The beauty of this recipe lies not just in the ease, but also the versatility. Improvise with your favorite vegetables and additional sources of protein, such as chicken or black beans. Change the flavor by experimenting with herbs and spices. You will be rewarded with a different dish each time.
How to make baked eggs
Preheat the oven to 400 degrees F.
Heat olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender. Season with kosher salt and black pepper.
Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in kalamata olives and fresh oregano.
Divide the vegetable mixture between two ramekins. Crumble goat cheese over the vegetables. Crack two eggs into each ramekin, taking care not to break the yolks.
Place the ramekins on a baking sheet and place in the oven. Bake until the whites are cooked and the yolks are still soft, about 10 minutes.
Other baked egg recipes
Baked Eggs with Goat Cheese and Vegetables
- 2 teaspoons olive oil
- 2 leeks (white part only) cut in half lengthwise and thinly sliced
- 1 small red bell pepper cut into thin 1-inch lengths
- ¼ teaspoon kosher salt
- ¼ teaspoons ground black pepper
- 10 Kalamata olives quartered
- ½ teaspoons dried oregano
- 2 tablespoons crumbled soft goat cheese (chevre) or feta cheese
- 4 large eggs
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender, 3 to 4 minutes. Season with kosher salt and black pepper.
- Remove the skillet from the heat and stir in kalamata olives and fresh oregano.
- Divide the vegetable mixture between two large ramekins. Crumble the goat cheese over the vegetables.
- Crack two eggs into each ramekin, taking care not to break the yolks.
- Place the ramekins on a baking sheet and place in the oven. Bake until the whites are cooked and the yolks are still soft, about 10 minutes.
- Serve immediately.
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