
Baked Eggs with Coriander Crusted Pork Tenderloin

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!
large EGGS |
8
|
salted butter (divided into 8 pieces) |
1 stick
|
finely chopped chives |
2 Tbsp.
|
finely chopped parsley |
2 Tbsp.
|
creme fraiche |
1/2 cup
|
salt and pepper (to taste) | |
pork tenderloin (trimmed) |
2 pounds
|
Dijon mustard |
3 Tbsp.
|
crushed coriander seed |
4 Tbsp.
|
freshly ground black pepper |
1 1/2 tsp.
|
kosher salt |
2 tsp.
|
oil |
2 Tbsp.
|
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.
Calories | 398 |
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 |