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saffronhareThe Reluctant Chef reports fabulous success with a sooper-easy recipe found and tried with dinner last night:
Personal-Sized Baked Egg/Spinach Yummies* (in which I get to cook in my precious ramekins)
One 12-oz (ish) can of spinach, drained and squeezed out really very well
Three eggs
1/4-cup salsa
1/2-cup shredded cheese
Preheat oven to 325 degrees. Grease three oven-safe, single-serving-sized ramekins or custard cups and arrange on a baking sheet.
Divide the spinach evenly among the ramekins, pressing it evenly across the bottom. With your fingers or with a spoon, make a "nest" indentation in the center of each. Crack and slide one egg into each nest. With a spoon, drizzle salsa around the edges. Cover with shredded cheese. Bake 20-25 minutes.
We served it with toast last night, because that's what I had, but the leftover one I ate for lunch went down very tasty all by itself. Much more filling than I would have thought!
Notes: 25 minutes left the eggs a bit more watery than even I like, so I went a few minutes longer and ended up having them maybe harder than ideal (though still tasty). I also broiled for a couple of minutes to get the cheese all brown and bubbly. Might want to add a bit more taste next time by adding some other spices...or perhaps wilting fresh spinach with some garlic instead of using canned, but that's what I had in the cupboard (original recipe called for frozen spinach, cooked and drained).
*I can't recall the precise name of the recipe (discovered through a sequence of clicking around on the "Incredible, Edible Egg" site that I may never be able to duplicate), but I've adapted it anyway, so it's mineallmine.
Terribly easy and great for breakfast, lunch, or dinner...if you're a lover of eggs like me!
Personal-Sized Baked Egg/Spinach Yummies* (in which I get to cook in my precious ramekins)
One 12-oz (ish) can of spinach, drained and squeezed out really very well
Three eggs
1/4-cup salsa
1/2-cup shredded cheese
Preheat oven to 325 degrees. Grease three oven-safe, single-serving-sized ramekins or custard cups and arrange on a baking sheet.
Divide the spinach evenly among the ramekins, pressing it evenly across the bottom. With your fingers or with a spoon, make a "nest" indentation in the center of each. Crack and slide one egg into each nest. With a spoon, drizzle salsa around the edges. Cover with shredded cheese. Bake 20-25 minutes.
We served it with toast last night, because that's what I had, but the leftover one I ate for lunch went down very tasty all by itself. Much more filling than I would have thought!
Notes: 25 minutes left the eggs a bit more watery than even I like, so I went a few minutes longer and ended up having them maybe harder than ideal (though still tasty). I also broiled for a couple of minutes to get the cheese all brown and bubbly. Might want to add a bit more taste next time by adding some other spices...or perhaps wilting fresh spinach with some garlic instead of using canned, but that's what I had in the cupboard (original recipe called for frozen spinach, cooked and drained).
*I can't recall the precise name of the recipe (discovered through a sequence of clicking around on the "Incredible, Edible Egg" site that I may never be able to duplicate), but I've adapted it anyway, so it's mineallmine.
Terribly easy and great for breakfast, lunch, or dinner...if you're a lover of eggs like me!
