Skip to main content
Epicurious
Cookbooks

Eggs-traordinary Spanish-Style Stuffed Toasty Baskets with Lemony Greens

Recipe information

  • Yield

    4 servings

Ingredients

Swap

1 link of chorizo, casing removed, finely diced, for the bacon

Add

3 tablespoons chopped green olives with pimiento

Preparation

  1. Step 1

    Cook the chorizo the same way you would have the bacon in the master recipe, #53, stirring frequently for about 3 minutes.

    Step 2

    Assemble the menu as directed, garnishing the egg baskets with the chopped olives.

Rachael Ray 365: No Repeats
TagsSpanishEuropeanChorizoSausageMeatOliveMainBreakfastBrunchNut FreeEasyCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.