June 28, 2013
I love eggs for breakfast. So far I’ve tried many different options - baked, scrambled, fried, poached. I am trying not to eat them too often, but when I do, it has to be good.
When I was a child my grandma had chickens and thanks to her we had delicious eggs at home. There was a special connection between my grandma and her animals, she loved them, talked to them. We used to sit together in her garden and she told me stories how to breed animals. I still hope that one day I’ll end up in a small house somewhere on a countryside with a cow, goat and two chickens.
Coming back to the recipe I found it on Whole living. It is quite light and goat cheese gives it a nice taste. You can eat it straight from a skillet with a slice of bread.
You will need:
- 1 cup cherry tomatoes
- 3 kale leaves
- 100g feta
- 1/4 cup sour cream
- 1 tsp butter
- 4 eggs
- salt and pepper
Preheat your oven to 175*C. Cut tomatoes in half, sprinkle with salt and pepper, and saute on a pan over a medium heat for about a minute. Add chopped kale with butter and fry for few more minutes. Remove from heat, sprinkle with feta, crack 4 eggs on it, pour sour cream around eggs and bake for about 20 minutes. Sprinkle with salt and pepper for taste.
Serve hot with a slice of bread.