EGGS AU GRATIN WITH VEGETABLES

Eggs au Gratin with Vegetables image

A healthy twist on a hearty classic.

Provided by chefdavidgeisser

Categories Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 12

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Ingredients

2 teaspoons fennel seeds
sea salt to taste
8 teaspoons lemon-infused olive oil
2 medium red bell peppers, julienned
2 medium yellow bell peppers, julienned
7 stalks green onions, thinly sliced
1 chile pepper, minced
2 cloves garlic, minced
freshly ground black pepper to taste
2 medium avocados, chopped
1 cup crumbled feta cheese
8 large eggs

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Crush the fennel seed in a mortar and mix with a little sea salt.
Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
Bake in the preheated oven until eggs are set, about 15 minutes.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 23.3 g, Cholesterol 428.1 mg, Fat 48.1 g, Fiber 9.7 g, Protein 25.7 g, SaturatedFat 16 g, Sodium 860.1 mg, Sugar 9.1 g