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Greek Ruffled Eggs

Writer's picture: Suzanne ClarkSuzanne Clark
Sep 19, 20241 min read

Elevate your breakfast with these delectable Greek Style Ruffle Eggs! Picture this: golden, flaky phyllo dough envelopes each egg, delivering a delightful buttery crunch with every bite. Hidden within is a creamy surprise of tangy feta cheese, which melts to perfection as it bakes. Each serving is crowned with an egg cooked to perfection, butter-roasted tomatoes, and arugula, adding a fresh and peppery finish. It’s a breakfast experience that’s both luxurious and comforting, perfect for starting your day with a touch of elegance.




 
 
 

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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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