With international holidays off the table, bring the destination to your table with an exotic Santorini-inspired dish of baked eggs with zucchini flowers, feta, spinach and herbs. Zucchini flowers and eggs are natural companions, and this recipe brings out the best flavours in both. Add in some tasty feta and fresh herbs and you have a delightful meal. Perfect for a hearty breakfast or a light lunch with a salad, this zucchini flower recipe captures the warm, bright colours of Greece on a plate. If you can’t be there it’s the next best thing.
Beautiful Santorini. Photo: Dan Wechter on unsplash.
Zucchini flowers and eggs
Grow your own zucchini flowers or buy them from the greengrocer. The flowers are extremely perishable so best to use them of the day of purchase. Before use, gently wash the flowers and zucchinis in cold water.
“We haven’t been able to travel a lot overseas this year, and we may not be able to travel this for a while, however many of us have grown an appetite for international culinary delights,” said Sunny Queen General Manager Marketing and Innovation Isabelle Dench.
Crafted by Sunny Queen Australia’s chef, Katrina, this recipe brings out the flavours of an international destination is using the nutritious and yummy egg.
Imagine Santorini Island-hopping while you enjoy these baked eggs with feta, zucchini flowers, spinach and herbs.
Eggs with zucchini flowers, its the perfect combination.
Santorini-inspired baked eggs with zucchini flowers, feta, spinach and herbs
You’ll need a 20cm cast iron or heavy-based saucepan with a lid to make this Greek-inspired dish. Try it for breakfast or a light lunch with a salad. Delicious and nutritious!
I would serve this dusted with chopped parsley, plenty of freshly cracked black pepper and slices of lemon for squeezing over the dish on the side.
Time: 25 minutes. 20 minutes preparation, 5 minutes cooking.
- 4 Large Sunny Queen Free Range eggs
- 100g spinach
- 6 zucchini flowers (with small zucchini attached).
- 2 garlic cloves
- 50ml olive oil
- 1 lemon
- 1/2 long red chilli (mild to medium heat) sliced very thin
- 70g feta cheese
- 2 tablespoons roughly chopped parsley
- 1 tablespoon fresh chopped dill
- Sea salt flakes, fresh ground black pepper
- Remove skin from garlic and crush. Remove flowers from small zucchini and cut in half lengthwise. Slice small zucchinis in half lengthways.
- Peel 2 slices of lemon peel (about 1cm thick, and the full length of the lemon)
- Chop all herbs and keep aside.
- Bring the saucepan to medium heat – add the olive oil, zucchini slices (not the flowers), lemon peel, chilli, and garlic. Sauté until zucchini is just softened. Reduce heat to low/medium.
- Add the spinach and zucchini flowers for 30 seconds or until just beginning to wilt. Remove lemon peel. Season with sea salt flakes and cracked black pepper, then add herbs. Stir to mix through.
- Create 4 hollows in the pan with the back of a spoon and crack in the eggs. Crumble feta all over and cover with a lid for 4-5 minutes until the whites are cooked and yolks runny.
- Remove from heat, drizzle with extra virgin olive oil, a squeeze of lemon juice and season to taste.
- Serve in the pan with your favourite crusty bread to catch the runny egg.
Recipe supplied by SunnyQueen Eggs.