Baked Eggs with Artichoke Hearts, Fennel and Peppers

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Baked Eggs with Artichoke Hearts, Fennel and Peppers
Baked Eggs with Artichoke Hearts, Fennel and Peppers
2 tbsp. butter
1 cup chopped onion
1/2 cup thinly sliced and coarsely chopped fennel
2 cloves garlic, minced
8 eggs
1 cup ricotta cheese
1/4 cup flour
3/4 tsp. baking powder
1 cup shredded smoked mozzarella cheese
1 cup shredded Sicilian Jack cheese
1/2 cup chopped roasted red peppers
2 tbsp. chopped fresh or 2 tsp. dried basil
1 (6.1- oz.) jar marinated artichoke hearts, drained and coarsely chopped

Prep: 20 minutes, Cook: 50 minutes to 1 hour, Serves: 8  

1. Preheat oven to 350°F and lightly butter a 9-inch baking dish. Melt butter in a large skillet. Add onion, fennel and garlic and cook for 10 minutes over medium heat to soften, stirring occasionally.

2. Beat eggs well, then beat in ricotta, flour and baking powder. Stir in remaining ingredients and spread in prepared baking dish. Bake for 40 to 50 minutes, or cover and refrigerate overnight before baking. Let stand at room temperature for 30 minutes if baking from a refrigerated state. 

Kid-Friendly Variation: 
Prepare as above, omitting fennel, red peppers, basil and artichoke hearts. Use sharp Cheddar cheese and stir in 1/2 cup cooked, crumbled bacon. Sprinkle with 1/2 cup Loeb’s Onion Crunch before baking.

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