Poached Eggs with Baked Feta and Olives

Name: Poached Eggs with Baked Feta and Olives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Aleppo pepper or ancho chile powder, for sprinkling; 6 larges eggs; 283 grams feta cheese, cut into 6 slabs; 6 squares 3-inch squares of rosemary focaccia, halved horizontally; 18 pitted kalamata olives; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 Tbsp chopped sage; 6 servings Salt

Poached Eggs with Baked Fetan and Olives is a gluten free, primal, fodmap friendly, and vegetarian morn meal. This recipe serves 6. One portion of this dish contains approximately 13g of protein, 21g of fat, and a total of 256 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up sage, eggs, rosemary focaccia, and a few other things to make it today.

Instructions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer.

Ingredients you will need

Water

Equipment you will use

Broiler

Frying Pan

Brush the focaccia with olive oil and broil until lightly toasted. Put a slab of feta into each of 6 individual gratin dishes.

Ingredients you will need

Olive Oil

Focaccia

Feta Cheese

Drizzle each slab with 1 teaspoon of the oil.

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Cooking Oil

Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.

Ingredients you will need

Aleppo Pepper

Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt.

Ingredients you will need

Water

Egg Yolk