Greek Baked Eggs and Wheat Berries

Greek Baked Eggs and Wheat Berries
Makes 6
Prep 10 m
Cook 12 m
Bake 35 m



  1. 1 of 4 Heat oven to 375 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 4 Bring 3 3/4 cups water and wheat berries to a boil in a medium saucepan. Cover, reduce heat and simmer for 12 minutes. Drain.
  3. 3 of 4 In a large bowl, combine cooked wheat berries, artichoke hearts, white sauce and remaining 1/2 tsp salt. Fold in lemon juice and all but 1 tbsp of the feta. Spread into prepared dish.
  4. 4 of 4 Bake at 375 degrees for 10 minutes. Remove from oven and use the bottom of a greased small measuring cup to make 6 indents in wheat berry mixture. Crack eggs into indents. Return to oven and bake at 375 degrees for an additional 25 minutes. Sprinkle with reserved feta and serve.
Nutrition Information for Greek Baked Eggs and Wheat Berries
Servings Per Recipe: 6
Per Serving: 8 g sat. fat, 236 mg chol., 16 g Fat, total, 409 kcal cal., 771 mg sodium, 22 g pro., 8 g fiber, 46 g carb.