Herby Feta Egg Sandos
with Apple Slices & Creamy Peanut Butter Dip
- Milk
- Eggs
- Peanuts
- Wheat
You know when you make a grilled cheese or quesadilla and the best part is that “cheese skirt” around the edges? Well that’s what these egg sammies are all about. You’ll heat up your pan, add “rings” of feta, then crack the eggs right in the middle. When the eggs are cooked, the cheesy edges will be crispy, crackly, and oh-so-good! You’ll slip those feta eggs into toasted pillowy brioche buns and drizzle with a garlic-chili-herb sauce. For a sweet, crisp contrast, we’ve got a side of apple slices with a velvety sweet and salty peanut butter dipper.
Ingredients
1 cup
Feta Cheese
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
1 unit
Granny Smith Apple
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 clove
Garlic
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Brioche Buns
(Contains: Wheat)
1 teaspoon
Chili Flakes
¼ ounce
Parsley
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Roughly chop parsley. Peel and mince garlic. Halve, core, and thinly slice apple.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add feta in two small piles (four piles for 4 servings); using a rubber spatula, form piles into rings about the size of a cracked egg.
Crack eggs* into the center of each feta ring and fry to preference. Season eggs with salt and pepper. TIP: To keep the eggs from sticking together, use a spatula to gently push the feta toward each yolk.
While eggs cook, halve and toast buns. In a small bowl, combine parsley, garlic, 1 TBSP oil (2 TBSP for 4 servings), and as many chili flakes as you like. Season lightly with salt and pepper.
In a second small bowl, combine peanut butter and crème fraîche.
Fill toasted buns with feta eggs and herb sauce; divide between plates. Serve with apple slices and creamy peanut butter for dipping.
