Food

Baked Eggs 4eva.

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You guys. I like actually can’t even with these.

I think I mentioned previously that the Husband (!!!) and I spent much of this past fall putting together a little labor of love that was honestly one of my favorite things I’ve ever done. Since we weren’t going to be home for Christmas, we put together a cookbook of our most-cooked meals, as a little snapshot of our world and a way to share one of our favorite ways of spending time together with our families.

This is one of my favorite recipes that we included (okay, okay, they’re sort of ALL my favorite. That’s why we make them all so often).

This recipe is adapted from How Sweet Eats‘ cookbook, which has sort of become my bible in the last few months since I picked it up. Besides having a fierce girlcrush on Jessica, this recipe is basically all of my hopes and dreams, rolled into one easy-to-serve, good-for-any-meal, protein and herb-packed flavorbomb.

I was going to stop there, but I won’t. Imagine eating a frittata, only it’s not a frittata, because it’s just cracked eggs, cooked. Almost like a fried egg. But it’s not! Now, imagine eating spinach and kale. Wilted. But there’s half and half! Almost like creamed spinach. But it’s not! NOW, imagine eating something really herby. Okay. Now combine all of those, and put garlic breadcrumbs on top. Stick a fork in me.

Are you running to the store yet? What’s wrong with you?

Baked Eggs with Greens and Garlic Breadcrumbs (I know.)

Serves 2 if you use 5 eggs, and 4 if you use 8. (That math works. Don’t worry about it.)

  • chopped spinach
  • 6 oz fontina cheese
  • 2 tbsp half-and-half
  • 1⁄2 bunch flat-leaf parsley
  • chopped kale
  • 5 eggs (if you are using a cast iron pan) / 8 eggs (if you are using a 9×13 pan)
  • 1⁄3 cup panko breadcrumbs
  • 1 bunch basil
  • 2 tbsp butter
  • 2 cloves garlic

Preheat the oven to 400 degrees. Coat a 9×13 baking dish with nonstick spray or olive oil.

Take the fresh spinach and kale and layer it evenly on the bottom of the baking dish. Add half the fontina cheese and then randomly crack the eggs over the top. Sprinkle the eggs with salt and pepper and drizzle the half-and-half over the top. Cover the mixture evenly with the remaining cheese. Bake for 20-25 minutes, checking on eggs to see how cooked they are.

While the eggs are baking, add the butter to a small saucepan over medium heat. Whisk the butter constantly until it bubbles, and the minute the brown bits appear on the bottom of the pan, remove it from the heat and whisk for an additional 30 seconds. Let the butter stand for 1 minute and add the garlic and stir. Stir in the bread crumbs and toss well to combine.

Once the eggs are inished, remove the dish from the oven and cover it in bread crumbs and fresh herbs. Serve with toasted bread or your choice of side.

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