You don't have to be a reader long to know that I love a good breakfast! Anything but a bowl of cereal!! Actually I can't remember the last time I actually had a bowl of cereal. I don't mind some cold cereals, but most are just loaded with sugar so I prefer not to buy them.
We eat eggs and toast maybe 2 times a week. They're quick and easy and don't send us into a sugar coma first thing in the morning.
These eggs, however, were pretty life-changing for me! I could not believe how delicious they were. I think it was the whole garlicky, spinachy and cheesy eggy-ness all together that did it for me. Even though they are not quite as quick to throw together as scrambled eggs, they're still pretty easy and only take slightly longer. I thought about skipping the bread crumbs on top because, well, I ate it on a big piece of buttered toast...but DON'T, they totally complete the eggs and make them oh-so-tasty.
Fontina and Spinach Baked Eggs with Garlic Brown Butter Bread Crumbs
6 ounces fresh spinach
4 ounces fontina cheese, freshly grated
2 oz. Parmesan cheese, freshly grated
8 large eggs
4 Tbsp. heavy cream
1/2 tsp. pepper
1/4 tsp. coarse sea salt
2 Tbsp. unsalted butter
1 garlic clove, minced or pressed
1/3 cup panko bread crumbs
4 ounces fontina cheese, freshly grated
2 oz. Parmesan cheese, freshly grated
8 large eggs
4 Tbsp. heavy cream
1/2 tsp. pepper
1/4 tsp. coarse sea salt
2 Tbsp. unsalted butter
1 garlic clove, minced or pressed
1/3 cup panko bread crumbs
Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick spray.
Layer fresh spinach on the bottom of the dish, then top with shredded fontina. Crack each egg and gently place them randomly on top of the spinach and cheese. I found it easiest to make a slight indentation where each egg was to be placed. That way they donn't slide completely all over the place. Top with parmesan cheese and salt and pepper, then drizzle the cream over the top.
Place in the oven and bake about 20 minutes, checking the eggs several times the last 5 minutes or so, so they are cooked to your liking.
While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine.
Once eggs are finished, remove from the oven and cover with breadcrumbs. Serve immediately with toast and butter!
SOURCE: How Sweet It Is
Layer fresh spinach on the bottom of the dish, then top with shredded fontina. Crack each egg and gently place them randomly on top of the spinach and cheese. I found it easiest to make a slight indentation where each egg was to be placed. That way they donn't slide completely all over the place. Top with parmesan cheese and salt and pepper, then drizzle the cream over the top.
Place in the oven and bake about 20 minutes, checking the eggs several times the last 5 minutes or so, so they are cooked to your liking.
While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine.
Once eggs are finished, remove from the oven and cover with breadcrumbs. Serve immediately with toast and butter!
SOURCE: How Sweet It Is
No comments:
Post a Comment