
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.