Breakfast in Mykonos
(14 Nov 2017)

Breakfast in Mykonos Expresso

Breakfast in Mykonos
Recipe by Alix Verrips
Serves 6
200g baby spinach, roughly chopped
3 tomatoes, seeded and diced
1 red onion, thinly sliced
12 Kalamata olives, sliced
60ml olive oil
1 lemon, zested and juiced
5ml dried origanum
Salt and pepper
50ml melted butter
100ml double cream
6 eggs, separated
100g feta cheese, crumbles
15ml chopped parsley for garnish
Place the spinach, tomatoes, onion, olives, olive oil, origanum, lemon zest and juice into a bowl, mix well, then set aside for 30 minutes.
Preheat oven to 200C.
Place oven dish or individual ramekins in the oven to heat up as the oven comes to temperature.
Whisk together the cream and the butter, then pour into the oven dish, return it to the oven for 10 minutes until the cream begins to bubble.
Whisk the egg whites until light, then fold into the vegetables.
Pour mixture over bubbling cream in the roasting dish, then using a spoon, make holes In the mixture to place the egg yolks.
Sprinkle with feta, then return to the oven to bake until the egg is set.
Turn the oven to grill setting to brown the top for a few minutes.
Serve sprinkled with parsley and some pita breads.






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