BAKED EGGS AND GREEN BEANS
A filling breakfast for two of creamy baked eggs, toast, and vegetables. The perfect way to start your day!
Provided by Brie Norris
Categories Toaster Oven Breakfast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Adjust the cooking rack to the bottom position and preheat the toaster oven to 425°F.
- While the toaster oven preheats trim the ends of the green beans. Combine the beans and oil on a baking sheet and season with salt and pepper.
- On the same baking sheet add two lightly oiled 3-ounce ramekins. Add 1 tablespoon half and half and 2 teaspoons cheese to each ramekin. Crack an egg into each ramekin and season with salt and pepper.
- Place pan in the toaster oven and cook for 6 minutes.
- After 6 minutes, carefully remove the pan and stir the beans. Place bread slices on the edge of the pan and return to the toaster oven.
- Continue cooking until the whites of the eggs are set and the beans are a little wrinkled but still crisp-tender, about 6 to 7 minutes more.
- Top eggs with fresh herbs and serve warm.
Nutrition Facts : Calories 259 calories, Carbohydrate 25.4 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 10.6 grams fat, Fiber 8.9 grams fiber, Protein 15.8 grams protein, SaturatedFat 4.3 grams saturated fat, ServingSize 1, Sodium 369 grams sodium, Sugar 4.9 grams sugar
LUCKY GREEN BAKED EGGS
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
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.
BAKED EGGS AND BEANS ON TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
- Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.
BAKED EGGS WITH BEANS, MUSHROOMS, TARRAGON & CRèME FRAîCHE
Tuck into these easy, speedy baked eggs with cannellini beans and mushrooms on busy weeknights when you need something healthy, budget-friendly and filling
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they're turning golden around the edges.
- Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning.
- Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the yolks are still runny.
- Meanwhile, toast the bread and rub lightly with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of the yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.
Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium
SAUCY BEAN BAKED EGGS
Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
- Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
SMOKY BEANS & BAKED EGGS
Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance
Provided by Cassie Best
Categories Lunch, Supper
Time 45m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 10
Steps:
- Heat the oil in a wide, shallow pan and cook the onion for 8-10 mins until softened. Add the pepper and cook for another 5 mins, stirring regularly, until softened. Stir in the garlic, paprika and ketchup, then tip in the tomatoes, cover and leave to simmer gently for 10 mins. Remove the lid and cook for a few more minutes to thicken, then add the beans. Can be cooled and frozen in portions at this stage.
- Use a spoon to make 4-6 spaces in the mixture for the eggs - you should be able to see some of the bottom of the pan. Crack the eggs one by one into a cup or bowl and gently drop one into each hole. Cover the pan and reduce the heat to low. Cook for 3-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter over the coriander to serve.
Nutrition Facts : Calories 390 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
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BAKED EGGS WITH BEANS AND VEGGIES
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Reviews 2Servings 4Cuisine AmericanTotal Time 35 mins
- To prepare the veggies, heat the olive oil in a pan over medium heat. Add the onion and cook, stirring occasionally until the onion is translucent for about 4 minutes. Add the red bell pepper and cook until the vegetables start to caramelized for about 4 more minutes.
- Add the beans, zucchini, tomatoes, garlic powder, ground coriander, red paprika and season with salt.
- Stir the vegetables and saute until the vegetables are cooked through but still crunchy (they will continue to cook in the oven, so you don't want to overcook them).
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