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 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 and Salmon Potato Hash.
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.
Serve immediately.
Other baked egg recipes
Sweet Potato Hash with Baked Eggs
Baked Eggs with Summer Vegetables & Capers
Portobello Baked Eggs
Printable Recipe
Baked Eggs with Goat Cheese and Vegetables
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Emily Malloy
Gorgeous! I have a similar dinner planned this week. But yours is 12 times more creative! Maybe I'll have to adapt my prior menu 🙂
Michelle
Stunning photos again! There's something special about serving in a ramekin!
Nancy
Gorgeous and I know it is delicious just from reading the ingredients!
I also turn to eggs for a quick dinner and these are great - you can make them in individual ramekins and cook them as you need them - which is perfect for those nights when everyone is eating at a different time!! Guess what is going on this week's dinner list???
Drick
such a nice flavor of Greek ingredients here - all of your egg dishes sound wonderful, like the leek & bell pepper in this one
Tracy
Looks creamy and delicious! I wouldn't mind having this for dinner, too!
Cookin' Canuck
Bellini - The Willamette Valley was such a beautiful spot to visit. I will certainly go back and explore the area more.
Kalyn - Eggs are my "cheater" dinner. They are so versatile, not to mention quick to cook.
Lea Ann - As I mentioned in the post, baked eggs are so versatile. Let your imagination go wild with the different flavor combinations.
Elin - Thank you. This combination really is a nice one.
WarmVanilla, Alison, Just Me, Spicy, Joy - Thank you for your comments.
Rebecca - Thank you for the Thanksgiving wishes.
Joy - You're right, nothing beats breakfast for dinner. It's easy and somehow very comforting.
Barbara | VinoLuciStyle
I'm a huge proponent of breakfast for dinner and I'm sure it's due to the need for something quick to prepare.
You, however, put my simple fried eggs to shame, yet this looks easy and really, much more dinnerish!
Joy
Ohh that looks great.
A SPICY PERSPECTIVE
I've eaten something very similar to this and it was FAN-TASTIC! Can't wait to make it!
Just Me
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