Greek Baked Eggs Recipes

LUCKY GREEN BAKED EGGS

Steps:

• For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F.
• Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes.
• Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes.
• Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta.
• Bake on the bottom rack until the eggs are set but still runny, about 10 minutes.
• For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast.

GREEK EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
• Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

GREEK SCRAMBLED EGGS

Steps:

• Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
• In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
• Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
• Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

GREEK SCRAMBLED EGGS

Steps:

• Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA

Steps:

• Add olive oil to a large non-stick saute pan over medium heat.
• In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
• Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
• Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.

GREEK BAKED EGGS

Steps:

• Preheat oven to "Broil" and place rack in top position.
• In a small bowl, combine olives, garlic and the chopped herbs. Set aside.
• Add the butter and cream to shallow baking dish, then place in the oven until the butter cream mixture is hot and bubbly, about 3-4 minutes.
• Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside.
• Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper.
• Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes).
• Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.

GREEK BAKED EGGS

Steps:

• Preheat oven to 400F. Have four 12-ounce ramekins or oven safe bowls ready. Alternatively you can use an 8x8 pan or oven safe skillet.
• Using a food processor or a knife, finely chop the mushrooms to match the consistency of ground meat. Mix together chopped mushrooms and lamb in a large bowl.
• Heat a large skillet over medium-high heat. Once hot, add the lamb mixture and onion. Cook until lamb is no longer pink, about 5-8 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, oregano, and salt.
• Divide lamb mixture among the ramekins and create a well for the egg. Crack each egg and add to each well. Bake 10-15 minutes or until whites are completely set and yolks begin to thicken but not hard. Top each with olives, cheese, and parsley.

GREEK BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. In a medium skillet heat the olive oil over medium heat. Sauté the red onion until tender, then stir in baby spinach and sauté until wilted. Remove from heat and place the spinach and onion in a small ramekin. Top with chopped artichoke hearts then feta cheese, and then the two cracked eggs. Bake at 375 degrees F for approximately 12-15 minutes (or until eggs are cooked to your preference). Remove from the oven and top with fresh parsley and additional feta.

GREEK EGG CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
• Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.