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Breakfast Artichoke Bakes

Breakfast Artichoke Bakes

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Published by Robyn Kidd Roemer

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Published by: Robyn Kidd Roemer on Feb 10, 2012
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02/10/2012

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Breakfast Artichoke Bakes Artichoke hearts- 1 can, in water, hearts quartered 4 eggs 2-3 chopped scallions 1 TBSP butter shredded

parmesan cheese salt pepper fresh thyme 4 ramekins for baking Preheat oven to 400 F. In each ramekin, sprinkle scallions. Place a layer of artichoke hearts in each ramekin, crack one egg in each ramekin. Sprinkle each with salt, pepper, and fresh thyme to taste, Place a quarter TBSP on top of eggs, then add a layer of parmesean cheese and more scallions on top. Bake aprx 10-12 minutes or untill egg is cooked to your liking.

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