Tag Archives: baked eggs

Slim and Trim: Baked Eggs with Sauteed Spinach, Garlic, Artichoke Hearts, and Cheddar

Mr. Martini, you know I love you, but we need to take a break.

I told you how amazing the last month was, right? And it was, truly amazing. Lots and lots of precious time with friends and family, and many a good meal shared. In fact, perhaps too many a good meal shared. It was days upon days of epic eating and drinking, and with bikini season looming, the harsh, cold reality came crashing down that I tragically no longer have the metabolism of a prepubescent teen, and unfettered weeks of “wine, bread, and cheese, repeat” can take its toll.

A blissful, and much enjoyed, weekend away in the San Juan Islands.

I’ve never been one of those people to go on crash diets, I like food too much for that, but I do appreciate the merit of recalibrating things with a bit more exercise, a few less calories, and a general increased commitment to health and wellness.

Eggs are one of my favorite teammates to eating well…high in protein, low in calories, massively flexible, and utterly satisfying. These little baked eggs are made in muffin tins, so they are just so neat and tidy (yes, I’m evenly hideously Type-A in my food presentation preferences), and when served with some light mixed greens and a piece of multigrain bread, make the perfect way to begin or end your day. I made this combo because they sounded good, and they supported what leftovers I had in the fridge, but feel free to add, delete, and subtract as your cravings, and pantry, dictate.

Baked Eggs with Sautéed Spinach, Garlic, Artichoke Hearts, and Cheddar

Serves 1

So delicious and cute to boot.

  • Preheat oven to 350
  • Divide 1/2 TB butter between two non-stick muffin cups in a 6 cup tray.
  • Pop into the oven, and allow butter to melt, about 3 minutes. Remove pan from oven.
  • Set muffin tin in a larger baking dish, filled with 1 inch water. Make sure that the water isn’t going to splash into the muffin tins when you move it. (although it’s not the end of the world if it does)
  • Sprinkle a little salt and pepper in each cup.
  • Add about 1 TB sautéed spinach with garlic to each cup
  • Add one artichoke heart to each, coarsely chopped
  • Crack one egg into each, taking care not to break the yolk.
  • Top each with 1 tsp heavy cream, and a little grating of cheddar
  • Baked until white is firm, and yolk is thickened, about 15 minutes.
  • Gently pop out of tin and serve with mixed greens and buttered multigrain toast.
  • Note: If a little water does splash on, not to worry, simply pop out of the tin and allow to rest on a paper towel for a minute to absorb the moisture.

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Filed under 15-Minute-Meals, Breakfasts, Cheap Eats, Health Conscious, Uncategorized, Vegetarian

Breakfast Brioche, Baked Eggs, Bubbles, and Bulldogs

Cutest little guy you ever did see.

Remember how I was making a case to bring  the Slumber Party back? Well I’m adding something else to that list: Brunch and Bubbles. A perfectly brilliant combination, brunch allows for so many of my favorite things (easy, make-ahead dishes; beautifully set tables; champagne before noon). Furthermore, in these wildly busy lives that we all seem to lead, where syncing up calendars can often result in not seeing dear friends for weeks, Sunday Brunch seems to be a secret pass, often unscheduled and just waiting for a mimosa to kick it off.

This past weekend’s brunch was even better than usual, because not only did we have Blueberry Mimosas, Savory Breakfast Brioches, and Baked Eggs…we had Bulldogs! Well, just one bulldog to be precise, and a pretty stinking cute one at that. Meet Madden Hardaway Fay.

Lest you think it’s not possible, let me assure you that he is even cuter in person…the kind of cute that makes your heart pop and damn your willpower not to get a second dog. The only thing cuter than a 12-week old bulldog puppy? A 12-week old bulldog puppy romping and rolling for all he’s worth with Mr. Duke. They played for hours, we ate and drank for hours, and everyone was oh-so-pleased.

Those Cinnamon Pecan Sticky Buns were pretty out of this world, but since Matt is vehemently opposed to almost all things sweet, I decided to try a savory variety. And let me just say…we may have a problem here. They were delicious (damn them), and a perfect brunch entrée since they can be made completely ahead and then just popped into the oven the morning of. Serve them with Baked Eggs and Bubbles, and raise a toast to bringing brunch back.

Savory Breakfast Brioche with Prosciutto, Pesto, Feta, and Artichokes

Savory Breakfast Brioche, with Prosciutto, Pesto, Artichoke Hearts, and Feta

Serves 8

Dough:

  • 1/4 cup warm water (105° to 115°, you can use a meat thermometer to check)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 3/4 cup milk
  • 4 Tbsp. unsalted butter, softened and chopped into about 16 small pieces, plus more for greasing
  • 3 large egg yolks
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

  • 1/4 lb prosciutto, thinly sliced
  • 3/4 cup pesto
  • 1 can artichoke hearts, drained and coarsely chopped
  • 3/4 cup feta (you could sub another cheese if you liked)

How-To

  1. Make the dough.  In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 7 – 10 minutes. You want to see some little air bubbles.
  2. Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour.  Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl.  Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
  3. Roll dough out into a 12″ x 18″ rectangle. Top with the pesto, prosciutto, feta, and artichoke hearts. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

    Adding the filling.

  4. Place dough slices, flat side down. Space out so that they roughly fill the whole pan while still slightly touching in places. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

    Ready to rise.

  5. Remove the rolls from the refrigerator an hour before you want to make and let come to room temperature. Meanwhile, preheat oven to 375°. Bake buns on the middle rack until golden, 28 – 32 minutes.

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Filed under Breakfasts, Comfort Foods, Entertaining, Make ahead, Uncategorized

Neighborhood Loving: Turkey Sausage Egg Bake

Cane Corso Mastiff

Onca assisting at the neighborhood clean-up.

By now you’ve probably guessed that I can be a bit of a food snob. I rarely eat fast food, I don’t think twice about spending $20 on a hunk of cheese (but am appalled at how expensive the car wash is), and whenever I do get something pre-packaged at the grocery store I find myself offering a long, bumbling, drawn out excuse to the check-out teller, who frankly couldn’t care less, about why I’m buying Annie’s Macaroni and Cheese (to donate to the food bank obviously).

This weekend our lovely neighbors and neighborhood were planning a Spring Cleaning to get the streets a bit spruced up post-Winter, throw away the cans of Steel Reserve that had accumulated in the drains, and generally continue to signify to our transitional neighborhood that somebody does now actually care about it.

Mr. Wesley...taking care of business. With mittens on of course.

Our friends Brent and Ila Sole (don’t you wish that was your last name?!) offered to host a post-cleanup brunch featuring Bloody Mary’s, Mimosas, Fresh Baked Scones, and a few egg dishes. Ila did an amazing Artichoke Strata which I’ve already put in my bid to get the recipe for, and I decided to do a Turkey Sausage Egg Bake that been sitting in my inbox for years, helpfully labeled as “Recipes to Try”.

This recipe came my way via one of those Recipe Exchanges and is inspired from Chile, Corn & Croissants: Delicious Recipes from New Mexico Inns by Joan Stromquist. I have to admit that when I saw it called for shredded, bagged hash browns my snobby meter went off, but I pushed through…and boy am I glad I did.

This thing is delicious! A wonderful brunch addition, you can assemble it in advance, and use it as a base to throw whatever leftovers you have into. It is quite heavy, and not altogether healthy, so I wouldn’t suggest it all the time, but for a sunny, Sunday brunch with good friends, and happy dogs romping in the background, it was just the ticket.

Cane Corso Mastiff

A girl can only have so many mimosas...

Cane Corso Mastiff

And you don't want to get a sunburn.

Serve with Mimoas, Bloody Mary’s, and a side of Neighborhood Activism.

Turkey Sausage Egg Bake
Serves 8

Turkey Sausage Egg Bake

Turkey Sausage Egg Bake

3/4 pound Italian spicy turkey sausage
1 red bell pepper, seeded and chopped
1 red chile pepper, roasted, peeled and chopped
1/2 small yellow onion, chopped
2 medium tomatoes, seeded and chopped
1 pound package frozen hash browns, thawed (if you forget to thaw them until the morning of, like I did, just pop in the microwave for about a minute until broken apart)
1 tsp seasoned salt (or to taste)
1.5 cups cheddar cheese, grated + extra for topping
8 farm fresh eggs

Preheat oven to 350

In a large skillet, place the sausage and cook it on medium heat so that
it is brown. (Do not drain the grease). Add the bell peppers, red chile
peppers, onions and tomatoes. Saute them for 5-7 minutes, or until the
onions are tender.

Add the hash browns and saute them for 5 minutes. Add the seasoned salt
and stir it in.

Add the cheese and heat it for 2 minutes, or until it begins to melt.

Place the mixture in a lightly greased medium baking pan. Make 8 divots
in the mixture with a spoon. Place one egg in each divot. Sprinkle tops with remaining cheese.

I thought this looked so cool before you baked it.

Bake the casserole for 30 minutes, or until the eggs are done, and the cheese on top is bubbling.

**Darling doggy photos compliments of the lovely Nadia Flusche.**

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Filed under Breakfasts, Cheap Eats, Entertaining, Make ahead

Slow down Sally: Baked Eggs with Bacon and Dill

Baked eggs with bacon and dill

Baked eggs with bacon and dill

When I was little I was notorious for going, going, going. I never wanted to miss a moment, miss a party, miss a chance to be the center of attention. I would rush from activity to activity, ignoring my mother’s admonitions to slow down. When I could go no further I would crash, falling fast asleep wherever I was, and like a light bulb, I was out.

I’m afraid that the years have made me only slightly better at understanding the importance and value of taking a moment to be quiet. I still find myself rushing, feeling a constant sense of urgency, whose source I can’t always identify. My mother will be able to hear it in my voice on the phone and quietly say, “Erina, Erina, Erina….you have got to take a breath.”  After 10 days of house guests, one half-marathon, an unbelievably intense work environment, and one book club, this Saturday morning I was finally ready to do nothing.

Nothing except cook, listen to music, read, and hang out with the dogs that is. (come on…like I said…I’m only slightly better).

These baked eggs are the perfect accompaniment to such a morning. They’re easy to prepare, but take a bit of time to cook, forcing one to make a cup of tea and just be for a moment. The recipe pictured here was me trying to do a ring of bacon in the ramekin, which I don’t think is really the best solution, which is why I’ve suggested chopping up the bacon next time.

Baked Eggs with Bacon and Dill

Serves 2. Perfect with crusty bread and butter, orange juice, and a cup of Earl Grey

4 eggs (organic if you can)

1 TB butter

4 strips bacon, lightly cooked, and coarsely chopped (plus more for munching while you wait for the eggs to cook)

Salt and Pepper

1 tsp fresh dill

2 TB heavy cream

Optional – shredded cheese (whatever you like, sharp cheddar, brie, Gruyere)

1. Preheat the oven to 350 degrees.

2. Divide the butter between two shallow ramekins and grease. Put a pinch of salt and pepper in the bottom of each ramekin.

3. Crack two eggs into each ramekin, being careful not to break the yolk. Add the coarsely chopped bacon and cheese if you like.

4. Pour over top, 1 TB of heavy cream for each ramekin. Sprinkle with fresh dill.

5. Set the ramekins in a bread pan filled with water, and bake for about 18-20 minutes or until yolks and whites are just set. (Pending how you like your eggs, cook longer or shorter for runnier or firmer).

Lazy Saturday morning breakfast

Lazy Saturday morning breakfast

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Filed under Breakfasts, Uncategorized