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Greek Ruffled Eggs

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Ingredients:

  • 8 sheets of phyllo dough

  • 6 Tablespoons of Challenge Salted Butter, melted

  • 8 Tablespoons of crumbled feta cheese

  • 4 large eggs

  • 12 cherry tomatoes, cut in half

  • ½ teaspoon of garlic powder

  • 1 teaspoon of salt, used throughout

  • ½ teaspoon of fresh ground black pepper

  • 4 Tablespoons of parmesan cheese

  • ½ cup of fresh arugula

 

Directions:

  1. Preheat oven to 425 degrees

  2. Brush ½ a sheet of phyllo dough with butter, sprinkle the middle with feta cheese, and fold the un-buttered side of the phyllo over the cheese. Place a second piece of phyllo on top and repeat this process.

  3. Place the phyllo dough stack on a parchment-lined baking sheet. Keep the stacks on one side of the pan, leaving room for the tomatoes.  Using your hands, create a circular ‘bowl’ by pushing, and crinkling up edges, to build a ‘wall’ to hold your egg. Repeat this step until you have 4 phyllo dough bowls on the baking sheet.

  4. Carefully crack an egg in the center of each phyllo bowl. Sprinkle the tops with ½ teaspoon of salt and pepper.

  5. Sprinkle each egg white with 1 Tablespoon of parmesan cheese.

  6. Add the garlic powder and the remaining ½ teaspoon of salt to the leftover melted butter. Stir in the cut tomatoes to coat.

  7. Add the buttered tomatoes to the empty side of the sheet pan.

  8. Bake in the oven until you achieve the desired doneness of your eggs. Typically, 8-10 minutes for a medium-cooked egg.

  9. To serve, place a Greek Ruffled Egg on a serving plate. Top with a sprinkle of arugula, and the butter roasted tomatoes.

Serves Four

 

Chef Tips:

  • If you are not into arugula, swap out for baby spinach leaves!

  • If you like your eggs spicy, consider sprinkling them with a touch of red pepper flakes. A sprinkle of Italian herbs also adds a fresh kick of flavor.

  • Feta cheese is a great choice for this Greek-inspired egg dish but have fun experimenting with other cheeses. Shredded fontina, Havarti, and gruyere cheese make great choices!

  • If you like, sprinkle on crumbled bacon, cubed ham, or sausage before adding your egg.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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