Easy Baked Eggs
Try this Easy Baked Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- salt and pepper
- 2 tbsp butter ghee or coconut oil
- 1 1/2 cups mushrooms sliced (i used shiitake mushrooms)
- 1 small bunch of chard sliced into thin ribbons
- 3/4 cup cherry tomatoes halved
- fresh herbs for garnish (chives basil, parsley, or dill)
- Carbohydrate 13.9258 g
- Cholesterol 9.8 mg
- Fat 2.26775 g
- Fiber 0.670500026643276 g
- Protein 8.6012 g
- Saturated Fat 1.358245 g
- Serving Size 1 1 -4 (301g)
- Sodium 296.884036458333 mg
- Sugar 13.2552999733567 g
- Trans Fat 0.1426575 g
- Calories 108 calories
Preheat oven to 400'F.Melt 2 tablespoons of fat of choice in a skillet (I used a 10in skillet) on medium heat. Add mushroom and a pinch of salt. Cook until mushroom begin to soften, about 3-4 minutes.Add chard ribbons and another pinch of salt and cook another 2-3 minutes, until greens are wilting and bright greens. Remove from heat and toss in tomato halves.Make 4 little nests in the cooked vegetables and crack an egg into each one. Place skillet into oven and bake for 8-10 minutes, until the whites are set but the yolks are still runny.Remove from oven, garnish with fresh herbs, and serve immediately. Enjoy!
