2020-02-01 Cooking Light

Breakfast

Shirred Eggs with Marinara

and Feta

HANDS-ON 10 MIN.

TOTAL 23 MIN.

While shirred eggs traditionally cook with a splash

of heavy cream, we’ve lightened this version—

and made the fl avor even bolder—by enriching

the egg with a little extra-virgin olive oil and

tangy feta cheese.

4 oz. sourdough bread, cut into^1 ⁄ 4 -in. cubes

2 tsp. extra-virgin olive oil

4 large eggs

(^1) ⁄ 2 tsp. kosher salt
(^1) ⁄ 4 tsp. black pepper
(^1) ⁄ 4 cup lower-sodium marinara sauce
4 tsp. crumbled feta cheese
2 tsp. chopped fresh oregano

1. Preheat oven to 375°F.


2. Place bread cubes on a sheet pan; bake at 375°F for
   13 minutes or until browned and crisp.


3. Rub^1 ⁄ 2 teaspoon oil into each of 4 (8-ounce) mini
   ramekins to coat inside. Divide bread cubes among
   ramekins. Crack one egg into each ramekin. Season
   each egg with^1 ⁄ 8 teaspoon salt and a dash of pepper.
   Spoon 1 tablespoon marinara into each. Sprinkle each
   with 1 teaspoon feta. Place ramekins in oven; bake at
   375°F for 12 minutes or until whites are set. Sprinkle
   with oregano. Drizzle with additional oil, if desired.
   SERVES 4 (serving size: 1 ramekin); CALORIES 188; FAT 9g;
   PROTEIN 10g; CARB 17g; FIBER 1g; SODIUM 542mg

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