Mediterranean Eggs

This is great! The contrast between the red, green, black and white colors makes this a very pretty dish.

8 beaten eggs
8 T sour cream
8 sun-dried chopped tomatoes
1 ripe chopped tomato
basil pesto
1/4 c. sliced green onions
3-4 oz. crumbled feta cheese
sliced black olives
pine nuts
basil leaves for garnish
Cream sauce:
1 T butter or margarine
2 T flour
1 c. warm milk
salt and pepper to taste.

Make cream sauce: melt butter in small saucepan. Whisk in flour, stirring over low heat until bubbly. Slowly whisk in warm milk and stir over medium heat until thick and bubbling. Add salt and pepper. Set aside. In skillet slowly scramble eggs in a small amount of butter or cooking spray until cooked but moist. Mix in cream sauce. Divide mixture among 4 small au gratin dishes coated with cooking spray. Dot with sour cream. Sprinkle with both kinds of tomatoes, pesto to taste, green onions and feta cheese. Top with black olives and pine nuts. Bake at 350 degrees F for 10-15 minutes. Remove from oven and garnish with fresh basil leaves. Serve piping hot. Serves 4.

Recipe Summary:
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: Bake at 350 degrees for 10-15 minutes

Other recipes by Casa Blanca B&B:
Breakfast Biscotti
Best Ever Banana Bread
Make Ahead French Toast

Recipe Provided By:
Casa Blanca B&B
San Antonio, NM

San Antonio Bed and Breakfast Inns