Best 3 Baked Eggs With Artichokes And Parmesan Recipes
Baked eggs are a classic breakfast or brunch dish that can be easily customized with a variety of ingredients. This recipe for baked eggs with artichokes and Parmesan cheese is a savory and delicious option that is perfect for a special occasion or a lazy weekend morning. The eggs are baked in a creamy artichoke and Parmesan sauce, and the result is a rich and flavorful dish that is sure to please everyone at the table.
In addition to the classic baked eggs with artichokes and Parmesan, this article also includes recipes for several other variations on this popular dish. For those who prefer a vegetarian option, there is a recipe for baked eggs with spinach and feta cheese. For those who like a little bit of heat, there is a recipe for baked eggs with chorizo and peppers. And for those who are looking for a quick and easy option, there is a recipe for baked eggs in avocado halves.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. So gather your ingredients and preheat your oven, because it's time to make some baked eggs!
ARTICHOKE EGG CASSEROLE
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
Tips:
- Use fresh artichokes: Fresh artichokes have a better flavor and texture than canned or frozen artichokes.
- Trim the artichokes properly: To trim the artichokes, remove the tough outer leaves and the fuzzy choke from the center.
- Cook the artichokes until they are tender: The artichokes should be cooked until they are tender but still hold their shape.
- Use a good quality Parmesan cheese: The Parmesan cheese will add a rich, nutty flavor to the dish.
- Serve the eggs immediately: The eggs should be served immediately after they are cooked, while they are still hot and runny.
Conclusion:
Baked eggs with artichokes and Parmesan is a delicious and easy-to-make breakfast, lunch, or dinner. The artichokes add a unique flavor and texture to the dish, and the Parmesan cheese adds a rich, nutty flavor. This dish is sure to please everyone at the table.
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