Categories: Egg dishes

Ingredients

• 8 eggs
• 1/4 cup sliced, pitted Kalamata or black olives
• 1 13. 8 oz. pkg. refrigerated pizza dough or 4 pita bread rounds
• 4 roma tomatoes, chopped
• 1/2 a small cucumber, seeded and chopped
• 2 Tbsp. snipped flat leaf parsley
• 1/8 tsp. ground black pepper
• 8 slices Canadian bacon or bacon
• 4 oz. crumbled feta cheese with garlic and herb
• 1/4 cup plain low-fat yogurt

Directions

1. Preheat oven to 400 degrees. Lightly coat the inside of four 10 to 12 oz. ramekins or custard cups with cooking spray. Divide olives evenly among ramekins.

2. Unroll pizza dough. Cut 4 circles about 1 inch. Place dough rounds on baking sheet. Place ramekins in a 3 quart rectangular baking dish; add boiling water to dish to depth of 1 inch. Place baking dish with eggs on a lower oven rack. Place baking dish with eggs on a lower oven rack. Place baking sheet with dough rounds on upper oven rack. Bake for 15 to 20 minutes or until eggs are set when lightly shaken and dough rounds are browned. (If using pita bread rounds, bake for 8 minutes or until warmed through.)

3. Meanwhile, in a medium bowl combine tomatoes, cucumber, parsley, 1/4 tsp. salt, and pepper; set aside. Lightly coat a large skillet with cooking spray, cook Canadian bacon slices over medium heat until lightly browned, turning once, or cook bacon until crisp.

4. Sprinkle rounds with feta cheese. To serve, carefully remove ramekins from water bath; invert onto rounds. Top each serving with some of the tomato mixture and a dollop of yogurt. Serve immediately. Pass additional tomato-cucumber mixture.

5. Note: If you have leftover pizza dough, you can make breadsticks. Cut dough into 1/2-inch wide strips, twist and sprinkle with grated Parmesan cheese. Place on a baking sheet and bake for 8 to 10 minutes.

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