Name: Garden Vegetable Eggs au Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 2 teaspoons fennel seeds; Sea salt to taste; 8 teaspoons lemon-infused olive oil; 2 medium red bell peppers, julienned; 2 medium yellow bell peppers, julienned; 7 stalks green onions, thinly sliced; 1 chile pepper, minced; 2 cloves garlic, minced; Freshly ground black pepper to taste; 2 medium avocados, chopped; 1 cup crumbled feta cheese; 8 large eggs

A vibrant and nourishing take on the classic Eggs au Gratin, brimming with the freshness of bell peppers, creamy avocado, and the salty tang of feta. This dish is a delightful dance of textures and flavors, perfect for a weekend brunch or a light yet satisfying supper.

Follow The Directions

01

Step

5 mins

Preheat the oven to 400 degrees F (200 degrees C).

02

Step

1 mins

Crush the fennel seed in a mortar and mix with a little sea salt.

03

Step

15 mins

Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.

04

Step

Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.

05

Step

Bake in the preheated oven until eggs are set, about 15 minutes.

For an extra layer of flavor, try adding a sprinkle of smoked paprika to the vegetables before baking.
Feel free to experiment with other vegetables like zucchini or mushrooms.
If you prefer a firmer egg yolk, reduce the baking time by a few minutes.

Addie Torphy

Written by

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