Ingredientes para Baked Eggs In Zucchini The Vegetarian Epicure
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Cómo preparar Baked Eggs In Zucchini The Vegetarian Epicure
- Bring 6 large eggs to room temperature.
- Preheat oven to 350°F (175°C).
- Wash 2 medium zucchini thoroughly.
- Coarsely grate the zucchini using a box grater.
- Place grated zucchini in a colander and toss with 2 teaspoons of salt. Let sit for 5-10 minutes to draw out excess moisture.
- Gently squeeze handfuls of zucchini to remove excess water. Place on paper towels to drain completely.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 chopped scallions (about 1/4 cup) and sauté until almost tender (about 3-5 minutes).
- Increase heat to medium-high. Add the squeezed zucchini, 1/2 teaspoon freshly ground black pepper, and sauté for 8-10 minutes, stirring frequently.
- Remove from heat and set aside.
- Butter 6 small oven-safe ramekins or individual casseroles.
- Divide the zucchini mixture evenly among the ramekins, creating a shallow well in the center of each.
- 15-20 minutes before serving, carefully crack one egg into each well.
- Sprinkle each egg with a pinch of salt and pepper.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny.
- If desired, top with your favorite sauce (hollandaise, mornay, bearnaise) immediately after removing from the oven and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
63g
Fat
48g
Carbs
6g
