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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Will Trade Cookies For a Pony: Cheddar Skillet Corn Bread

Learning how to ride on Riffle

When I was little I ran a business called Smart Cookie. I think I must have been nine or ten. It involved me raiding my mother and father’s pantries for ingredients, making cookies (Chocolate Chip and Ginger) and then shamelessly and relentlessly hocing them to neighbors, friends, and family via walking up and down our street tugging them along behind me in a little red wagon. I sold them for $3 per baker’s dozen, and it was my great intent to use all the money I made to buy a pony.

I’m still waiting to save up enough for the pony, but in recent years have really moved away from baking. (Save for a few summers ago when I decided to try to learn how to bake pies; more on that debauchery here.)  Suffice it to say, my style in the kitchen has really moved from the precision and control of baking to the fun and adventure of cooking.

The other night though I had a sudden craving for good old-fashioned corn bread. I’m not sure what prompted this, but I suddenly had to have it. Luckily enough I had everything one needs for cornbread (or so I thought) so set about whipping something up.

This is a great recipe because it bakes right in the skillet and can be served directly on the table. Serve with lots of butter, or honey, or slices of cheese. Whatever is your fancy.

Cheddar Skillet Cornbread

Skillet Cornbread

Serves 6. Leftovers can be used as a great base for fried corn cakes with tomato, basil and feta.  That recipe coming soon!

1 cup flour (spooned and leveled)

1 cup stone-ground yellow cornmeal

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground pepper

1 2/3 cups buttermilk

Optional – 1 TB fresh herbs such as sage or rosemary.

2 large eggs

1 cup shredded cheddar cheese (4 ounces)

3 tablespoons butter or bacon grease

Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

Place butter or grease in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 15 – 20 minutes. Don’t overcook…that’s one of the contributing factors to dried out, crumbly cornbread. A personal pet peeve. Let cornbread cool in skillet at least 10 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Adapted from Martha Stewart’s recipe, which I liked, but found a bit dry.