Baked Eggs with Coriander Crusted Pork Tenderloin
8 large EGGS 1 stick salted butter (divided into 8 pieces) 2 Tbsp. finely chopped chives 2 Tbsp. finely chopped parsley 1/2 cup creme fraiche salt and pepper (to taste) 2 pounds pork tenderloin (trimmed) 3 Tbsp. Dijon mustard 4 Tbsp. crushed coriander seed 1 1/2 tsp. freshly ground black pepper 2 tsp. kosher salt 2 Tbsp. oil
Yields: 8 servings
- Nutritional Information
Per serving: 1/8 of recipe
Total fat: 28 g
Saturated fat: 14 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 7 g
Cholesterol: 303 mg
Sodium: 986 mg
Carbohydrates: 2 g
Fiber: 1 g
Sugar: 1 g
Protein: 31 g
Vitamin A: 183 mcg
Vitamin D: 1 mcg
Folate: 26 mcg
Choline: 241 mg
Calcium: 87 mg
Iron: 2 mg
Potassium: 539 mg
This recipe is an excellent source of protein, vitamin A and choline, and a good source of iron and potassium.
In a small bowl, MIX together herbs, creme fraiche and salt and pepper, and set aside.
ARRANGE 8, 4-ounce ramekins on a large sheet tray and place a pat of butter in each. PLACE the sheet tray under the broiler set to high and COOK for 2 minutes until the butter has melted.
Carefully CRACK an egg into each ramekin and top with a tablespoon of the herb mixture. Return to the boiler and COOK until the eggs are set, about 5 minutes.
SPREAD the mustard evenly over the pork, and then sprinkle with the coriander, peppercorns and salt, pressing so the spices adhere.
HEAT the oil in a large ovenproof skillet over medium-high heat. Cook, TURNING, until browned on all sides, taking care not to burn the spices. Put the skillet in the oven and ROAST at 400° F for approximately 15 minutes. Serve with eggs and your favorite salad!
- Experiment with different herbs to change up the dish, like tarragon, thyme or cilantro.
- Add grated Parmesan cheese to the cooked eggs for extra flavor.