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Thursday, February 28, 2013

Lemon, Feta, Parsley Egg Cups with Prosciutto

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 Oh man. I am so excited to share these with you. As part of my Alexia Tastemaker Partnership, I'm developing a few recipes using Alexia products. You guys helped inspire the first one: (black bean) chili (sweet potato) fries, which remains one of my favorite meals I've made in the last few months. Much as I loved the chili fries, I was ready for something lighter. I don't know about you guys, but I'm starting to crave that transition from heavy winter foods to lighter spring meals.
To me, lemon is a vibrant flavor, and just the thing to pull us out of the dark trenches of winter. I was inspired by a recipe I saw in Martha Stewart Living last year, in which a baguette lined with prosciutto served as the vehicle for a baked egg mixture. I swapped out the prosciutto for some of Alexia's whole grain rolls. They were easy to cut a "boat" into (and enjoy the warm insides as a pre-meal snack!), which I then filled with prosciutto and the egg mixture. My egg mixture contained parsley, lots of lemon zest, and crumbled feta cheese.
Not only did these taste light and fresh, but they were done in just over thirty minutes...perfect now that you'll be rushing kids to soccer practice or trying to squeeze in some time outside as the days get longer. Pair the egg cups with a salad and you haven't yourself a meal that screams spring. Don't be afraid of the lemon/egg combination--it seemed a little weird to me, but I couldn't get over how much it brightened the baked eggs!

P.S. I've created a Pinterest board "Spring Meals" to keep track of some other fresh ideas for Spring. Come check it out!

One Year Ago: Quinoa Chowder with Sweet Potatoes, Spinach, Feta, and Scallions
Two Years Ago: Chocolate Chip Reese's Pieces Cookies

Lemon, Feta, Parsley Egg Cups with Prosciutto
inspired by Martha Stewart Living

-8 Alexia whole grain rolls
-2 whole eggs
-3 egg whites
-2 tsp finely grated lemon zest
-2 tbsp milk
-1/4 cup chopped flat leaf parsley
-1/3 cup crumbled feta cheese
-coarse salt and freshly grated pepper
-4 slices thinly sliced prosciutto

1. Preheat oven to 400F. Place rolls on a baking sheet and bake for 12 minutes.
2. While rolls are baking, whisk eggs, egg whites, lemon zest, milk, parsley, and feta cheese in a small bowl. Season with salt and pepper.
3. Remove rolls from oven and use a serrated knife to cut into the top of the rolls, hollowing out the inside. Line each roll with half a piece of prosciutto. Pour a few tablespoons of egg mixture into each lined roll.
4. Return rolls to oven and bake for 15 minutes, until rolls are browned and egg mixture is cooked through.
*If you have extra egg mixture, turn it into scrambled eggs!
*Leftovers can be reheated in the microwave

This post is sponsored by Alexia Foods as part of their Tastemaker Ambassador program. However, all opinions are my own! Don't forget to sign up to be a Tastemaker and earn points to cash in for coupons and prizes!