This post is sponsored by Eggland’s Best
This baked egg dish mixes sweet and savory with diced pears, chopped herbs, and melty blue cheese. It’s easy to assemble and perfect for a weekend brunch!
Here’s a little video showing how easy this is to make!
This recipe is a new take on my Red Pepper and Power Greens Egg Bake. The pepper is swapped out for pear and fresh herbs for a summer inspired dish. The sweet and savory combination would be good with any kind of cheese – I used crumbly blue cheese which was delicious but crumbled goat cheese or diced brie would also be great! You really can’t go wrong.
Eggland’s Best eggs are a staple in my weekly meals. I eat them scrambled for breakfast, fried on top of salads for lunch, or hard-boiled snacks and appetizers. A veggie scramble is my go-to clean-out-the-fridge dinner! A lot of good nutrition is packed into a single small shell. Thanks to a special blend of feed, when compared to ordinary eggs, Eggland’s Best eggs contain six times more vitamin D, 25% less saturated fat, more than double the omega-3s, ten times more vitamin E, and more than double vitamin B12. Eggland’s Best eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.
Here’s how to turn some raw eggs into a delicious baked dish. Butter your ramekins first. Note that you may need to adjust the filling amount and/or bake time according to the size ramekin you choose (wider dishes will have thinner contents and may require slightly less bake time.)
Sautee or wilt your greens, then add into the ramekin with the diced pear and parsley.
Then crack the eggs in!
Add a tablespoon of milk followed by salt and pepper. Finally the best part – cheese on top! I love the strong flavor of blue cheese, but you can really use any kind you have on hand (goat, shredded cheddar, gouda…!)
Bake at 425 degrees for 15-18 minutes, depending on how well cooked you want your egg yolks. I baked these on a cookie sheet so they were easy to get in and out of the oven. Let cool slightly, then dig in!
Easy Baked Eggs with Pear, Greens and Blue Cheese
Yield 2 servings
- 1 tablespoon butter
- 2-3 cups baby greens
- 1 diced pear
- 4 Eggland's Best eggs
- 2 tablespoons half and half or milk
- 1/2 cup crumbled blue cheese (or another cheese of your choice such as diced brie, shredded swiss or parmesan)
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Grease ramekin with butter and set aside.
- Melt remaining butter in a skillet on medium heat and wilt greens for about 5 minutes.
- Split the cooked greens, herbs and pear between dishes and crack two eggs in each dish.
- Pour a tablespoon of half and half (or milk) over each.
- Add salt and pepper to taste.
- Top with cheese.
- Bake for 15-18 minutes, depending on how well cooked you want your yolks to be.
Courses Breakfast, Brunch
Thanks to Eggland’s Best for sponsoring this post.