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    You are in: Home / Recipes / Baked Eggs With Chive and Feta Recipe
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    Baked Eggs With Chive and Feta

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 05, 2012

      I made only 1 serving for DH. 10 minutes of cooking was not enough. I used half and half cream and fresh chives from my garden. I omitted the green onion. This is so yummy with the feta. Thanks Dienia :) Made for ZWT8 for Diners, Winers and Chives

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    • on August 02, 2012

      Thank you, thank you, thank you Dienia B for sharing this great recipe. It was so yummy, I can't wait to make this again. It was quick and easy with very tasty results. I used a good quality greek sheep feta and jumbo eggs, so glad that I did. The cream, chives and green onions really elevated the lowly egg into something really special, served with portugese bread and mexican coffee for a memorable breakfast. Made for the Fearless Red Dragons - ZWT8 - Australia

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    • on August 28, 2012

      Scaled this back for 2 and made in individual ramikins, baked at 190C fan forced for 10 minutes but white was not set so put on for a further 3 minutes but yolk was hard so I would need to bake for 11 to 12 minutes for a soft yolk but enjoyed sopping up the creamy cheesy sauce with the toast as did the DM and she prefers her yolks well done so it was perfect for here. Thank you Dienia B. made for Please Review My Recipe.

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    • on August 12, 2012

      This is great - so easy to prepare and delicious. I used ramekins and omitted the salt since the feta had plenty for us. I pulled them out at 10 minutes and let them sit for a minute, and they were great - creamy and good. Thanks for sharing! ZWT8

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    • on August 12, 2012

      Very yummy! I also skipped the green onion and used one small shallot finely minced in its place. Fresh chives from our garden and homemade bread for dipping. I don't like eggs really runny and ended up cooking the eggs about 15 minutes. The muffin tins were lightly oiled with extra virgin olive oil and not Pam. This recipe will work for breakfast, brunch, appetizer, light dinner, etc. Very versatile! Reviewed for ZWT 2012. Thanks, DieniaB.!

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    Nutritional Facts for Baked Eggs With Chive and Feta

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.8
     
    Calories from Fat 222
    52%
    Total Fat 24.6 g
    37%
    Saturated Fat 12.1 g
    60%
    Cholesterol 421.8 mg
    140%
    Sodium 1208.5 mg
    50%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 4.2 g
    16%
    Sugars 4.5 g
    18%
    Protein 23.4 g
    46%

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