Fried eggs with vegetables in molds

Votes: 2

How to cook - Scrambled eggs with vegetables in molds

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 290, total fat 27 G., saturated fats 14 G., proteins 10 G., carbohydrates 2 G., fiber 0 G., cholesterol 329 mg, sodium 242 mg, sugar 1 G.

Trisha Yearwood makes these egg muffins without the dough. She mixes together a base of kale, cheddar, and roasted bell peppers, spoons them into muffin tins, cracks an egg on top, and pops them in the oven. A great solution for when you want to give a simple breakfast a unique twist.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggs

1 cup thinly sliced kale leaves
0.5 cups grated cheddar
1/4 cup chopped roasted bell pepper
2 green onions, finely chopped
6 large eggs
Special equipment: 6-cup muffin tin

Hollandaise sauce

110 g unsalted butter
1 tbsp lemon juice
1/4 tsp smoked paprika
3 large egg yolks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, kale, sweet pepper

Cooking the dish according to the recipe:

Eggs in molds in the ovenPreheat oven to 350°F (175°C). Generously spray a 6-cup muffin tin with cooking spray.

In a bowl, combine the cabbage, cheddar, roasted peppers, and green onions with a generous pinch of salt and black pepper to taste. Divide the mixture evenly among the muffin tins, pressing gently. Crack an egg into a small bowl, then transfer it to one of the wells; repeat with the remaining eggs. Season lightly with salt and pepper.
Bake until the whites are set but the yolks are still slightly runny, about 15 minutes.

Hollandaise sauce: Meanwhile, melt the butter in a small saucepan over low heat.

Add the lemon juice, paprika, egg yolks, and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20–30 seconds. Reduce the blender speed to low and slowly drizzle in the melted butter. Continue blending until fully incorporated. For a thinner hollandaise sauce, add water, 1 tablespoon at a time. Season with salt to taste. Serve the baked eggs warm with the hollandaise sauce.

Categories:

recipe / Oven / Breakfast / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Eggs and dairy products / Cabbage dishes / Kale leaf cabbage / Trisha Yearwood

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