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Greek Ruffled Eggs

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Ingredients:

  • 8 sheets of phyllo dough

  • 6 Tablespoons of Challenge Salted Butter, melted

  • 8 Tablespoons of crumbled feta cheese

  • 4 large eggs

  • 12 cherry tomatoes, cut in half

  • ½ teaspoon of garlic powder

  • 1 teaspoon of salt, used throughout

  • ½ teaspoon of fresh ground black pepper

  • 4 Tablespoons of parmesan cheese

  • ½ cup of fresh arugula

 

Directions:

  1. Preheat oven to 425 degrees

  2. Brush ½ a sheet of phyllo dough with butter, sprinkle the middle with feta cheese, and fold the un-buttered side of the phyllo over the cheese. Place a second piece of phyllo on top and repeat this process.

  3. Place the phyllo dough stack on a parchment-lined baking sheet. Keep the stacks on one side of the pan, leaving room for the tomatoes.  Using your hands, create a circular ‘bowl’ by pushing, and crinkling up edges, to build a ‘wall’ to hold your egg. Repeat this step until you have 4 phyllo dough bowls on the baking sheet.

  4. Carefully crack an egg in the center of each phyllo bowl. Sprinkle the tops with ½ teaspoon of salt and pepper.

  5. Sprinkle each egg white with 1 Tablespoon of parmesan cheese.

  6. Add the garlic powder and the remaining ½ teaspoon of salt to the leftover melted butter. Stir in the cut tomatoes to coat.

  7. Add the buttered tomatoes to the empty side of the sheet pan.

  8. Bake in the oven until you achieve the desired doneness of your eggs. Typically, 8-10 minutes for a medium-cooked egg.

  9. To serve, place a Greek Ruffled Egg on a serving plate. Top with a sprinkle of arugula, and the butter roasted tomatoes.

Serves Four

 

Chef Tips:

  • If you are not into arugula, swap out for baby spinach leaves!

  • If you like your eggs spicy, consider sprinkling them with a touch of red pepper flakes. A sprinkle of Italian herbs also adds a fresh kick of flavor.

  • Feta cheese is a great choice for this Greek-inspired egg dish but have fun experimenting with other cheeses. Shredded fontina, Havarti, and gruyere cheese make great choices!

  • If you like, sprinkle on crumbled bacon, cubed ham, or sausage before adding your egg.

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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