Herby Feta Egg Sandos
with Apple Slices & Peanut Butter Crème Fraîche
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Parsley
1 clove
Garlic
1 unit
Granny Smith Apple
1 cup
Feta Cheese
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
2 unit
Brioche Buns
(Contains Wheat)
1 teaspoon
Chili Flakes
1.15 ounce
Peanut Butter
(Contains Peanuts)
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 peanut butter crème fraîche for dipping.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.