Italian Sheet Pan Eggs with Artichokes
Preparation Time: 5 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
- 1 tablespoon DaVinci olive oil
- 5 eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 12 oz can Reese Quartered Artichoke Hearts, roughly diced
- 1 spring onion/scallion, diced
- 5 cherry tomatoes, quartered or halved
- 1 tablespoon fresh oregano leaves (1 teaspoon of dried leaves is also fine or other fresh herbs)
- 4 slices of prosciutto, salami or other good quality cold meats
DESCRIPTION
An easy quick way to serve a delicious breakfast and brunch for everyone to enjoy.
DIRECTIONS
1. Preheat the oven to 355 F.
2. Brush a shallow sheet pan with a tablespoon of olive oil. Be sure to coat the corners and sides of the pan.
3. Crack and add the eggs and sprinkle with salt and pepper. Scatter the artichokes, green onions and tomatoes around the eggs and sprinkle with oregano leaves, or other herbs.
4. Place the sheet pan in the oven, middle shelf, and set the timer to 8 minutes. Egg whites should be firm and the egg yolks, soft. Take out the pan and scatter the ham over the eggs. Serve right away.
2. Brush a shallow sheet pan with a tablespoon of olive oil. Be sure to coat the corners and sides of the pan.
3. Crack and add the eggs and sprinkle with salt and pepper. Scatter the artichokes, green onions and tomatoes around the eggs and sprinkle with oregano leaves, or other herbs.
4. Place the sheet pan in the oven, middle shelf, and set the timer to 8 minutes. Egg whites should be firm and the egg yolks, soft. Take out the pan and scatter the ham over the eggs. Serve right away.