Baked Eggs with Goat Cheese and Vegetables
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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Baked Eggs, Brunch Recipes
Servings: 2 Servings
Calories: 262kcal
- 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.
This recipe makes two hearty servings.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1ramekin | Calories: 262kcal | Carbohydrates: 18g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 597mg | Potassium: 425mg | Fiber: 4g | Sugar: 6g