This impressive galette is packed with spinach, feta and sausage for the ultimate savory breakfast.
To prevent the eggs from slipping, verify to create wells in the bed of cooked veggies.
We love set whites and a slightly runny egg yolk.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Cook the galette a minute or two longer if you want your egg yolks set.
Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack.
Remove the hot skillet from the oven.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Arrange spinach and bell peppers in an even layer in the bottom of the crust.
Dot sausage over the vegetables.
Sprinkle the mixture with oregano, Italian seasoning and black pepper.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Sprinkle feta between the wells.
Gently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust.
Bake until the crust edges just begin to turn golden brown, about 30 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Remove from the oven.
Using a spoon, carefully re-create the wells as needed; crack 1 egg into each.
Bake until the egg whites are completely set and the yolks are still runny, about 10 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Sprinkle with basil and crushed red pepper.
Slice and serve warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
