Teresa's Recipes
Oregano and Feta Baked Eggs
Start your day with a burst of Mediterranean flavors in these Oregano and Feta Baked Eggs! This delightful dish pairs the creaminess of feta cheese with the fragrant aroma of fresh oregano, all enveloped in perfectly baked eggs. It’s a simple yet elegant breakfast that can elevate your morning routine. Historically, baked eggs have roots in various cultures, often reflecting regional ingredients and flavors. This version showcases the vibrant essence of Greek cuisine, making it a fantastic way to enjoy a hearty breakfast or brunch.
Ingredients
- 1 tablespoon (for greasing the baking dishes and drizzling) Olive oil
- to taste Black pepper
- to taste Salt
- 2 tablespoons, chopped Fresh oregano
- 1/2 cup, crumbled Feta cheese
- 4 large Eggs
- for serving Crusty bread or toast
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 20g
- Carbs: 2g
- Protein: 14g
- Sodium: 450mg
- Sugar: 1g
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two individual-sized baking dishes with olive oil, ensuring they are well-coated to prevent sticking.
- Crack two eggs into each baking dish, taking care not to break the yolks.
- Sprinkle the crumbled feta cheese evenly over the eggs, allowing its creamy texture to enhance the dish.
- Add the chopped oregano, along with salt and black pepper to taste, creating a beautiful blend of flavors.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny for that perfect, luscious consistency.
- Once baked, remove from the oven and let cool for a few minutes before serving.
- Serve the baked eggs warm, accompanied by crusty bread or toast for dipping into the rich yolks.
Tips
- For added flavor, consider drizzling a bit of extra virgin olive oil over the eggs before serving.
- You can also incorporate other herbs like thyme or parsley for a different flavor profile.
- Experiment with different cheeses such as goat cheese or ricotta for a unique twist.