Sunday, January 31, 2010

Grecian Eggs

The idea for this dish came to me while enjoying a bowl of Spanish eggs - instead of using cannellini beans I could use those coloured gigantes and to replace the chorizo, why feta of course!


grecian eggs© by Haalo




Grecian Eggs

Eggs
Feta, broken into small cubes
Baked Gigantes, warmed


While I've cooked these in those Spanish terracotta dishes you could use any oven-proof dish from fry pans to soufflé dishes.

Loosely lay the baked gigantes over the base of your dish and generously dot the surface with pieces of feta - make sure you don't fill the dish to the top as there needs to be room for the eggs


grecian eggs© by Haalo


Make two indentations in the surface and carefully break an egg over each indentation - the yolk should rest this hollow and the whites should cover the surface.

Bake in a moderate oven until the whites have set.

Serve with crusty bread.

4 comments:

  1. Feta is my weakness. Therefore, I must try this dish. Must! Thanks for posting it!

    ReplyDelete
  2. I just wanted to let you know that the WHB #218 roundup is now live. Thank you once again for the opportunity to host this always-illuminating event. Bookmarked a bunch of these recipes, as usual.

    ReplyDelete
  3. wow, great job! you cust made me hungry.

    thanks for sharing.

    ReplyDelete
  4. Thanks Jaime, hope you get to try it!

    Thanks Rachel for hosting!

    Thanks Carsten!

    ReplyDelete

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