breakfast in a box

Made a hot breakfast the other day...something that rarely happens in our house.  Loved it so much I wanted to share the recipe with you all...

Baked Mediterranean Eggs

• 8 eggs
• 1/4 cup sliced pitted Kalamata or black olives
• 4 pita bread rounds
• 4 roma tomatoes, chopped
• 1/2 of a small cucumber, chopped
• 2 Tbsp snipped Italian (flat-leaf) parsley (I used 1 tsp dried parsley and it was fine)
• 8 slices Canadian bacon (I used turkey bacon)
• 4 oz crumbled feta cheese with garlic and herb (I used 6 oz)
• 1/4 cup plain low-fat yogurt

1. Preheat oven to 400.  Lightly coat four 10 to 12 oz ramekins or custard cups with nonsitck cooking spray. (I had no idea what a ramekin was, so I looked it up online and used some ceramic bowl/cup things I had instead and used margarine to grease.)  Divide olives among ramekins.  Place them in a 3-qt retangular baking dish; add boiling water to dish to depth of 1 inch.  Place baking dish on lower oven rack.  Bake for 10 minutes.  Place pita rounds on baking sheet; place on upper oven rack.  Bake for 8 minutes more or until eggs are set when lightly shaken and pita rounds are heated through.

2. Meanwhile, combine tomatoes, cucumber, parsley, 1/4 tsp salt, and 1/8 tsp ground black pepper; set aside.  Lightly coat a large skillet with cooking spray; cook Canadian bacon until light brown, turning once.

3. Sprinkle pita rounds with cheese.  Carefully remove ramekins from water; invert onto rounds.  Top each serving with some of the tomato mixture and a dollop of yogurt.  Serve immediately with Canadian bacon.  Pass additional tomato mixture.  Makes 4 servings.

While Nathan and I enjoyed breakfast, Silas enjoyed his new toy...a box from Diapers.com. :)