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Pasolivo California Olive Oil

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Baked Eggs

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These baked eggs include a collection of delicious sautéed vegetables at the bottom of each ramekin, and are topped with Cilantro Lime Olive Oil and fresh cilantro.
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    • These baked eggs include a collection of delicious sautéed vegetables at the bottom of each ramekin, and are topped with Cilantro Lime Olive Oil and fresh cilantro.
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    • These baked eggs include a collection of delicious sautéed vegetables at the bottom of each ramekin, and are topped with Cilantro Lime Olive Oil and fresh cilantro.
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INGREDIENTS:
• 4 tsp + 4 tsp + 4 tsp Pasolivo Cilantro Lime Olive Oil, divided use, plus more for topping eggs
• 4 tbsp red pepper, chopped
• 4 tbsp onion, chopped
• 4 tsp fresh cilantro, chopped
• 4 eggs
Pasolivo Sriracha Sea Salt
• 4 4-oz ramekins
DIRECTIONS:
Brush each ramekin with 1 tsp Pasolivo Cilantro Lime Olive Oil. In a fry pan, warm 4 tsp Pasolivo Cilantro Lime Olive Oil. Add onion and red pepper, and saute until onion is translucent. Add spinach and cook until just wilted. Divide vegetables into the bottom of the four ramekins. Crack an egg into each ramekin, then sprinkle with Pasolivo Sriracha Sea Salt. Place in a baking dish. Fill the dish with boiling water until it reaches halfway up the outside of the ramekins. Bake about 15 minutes, turning halfway through baking (the whites should be firm). Remove from oven and top eggs with fresh cilantro and top each egg with 1/2 - 1 tsp Pasolivo Cilantro Lime Olive Oil.
 

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