Let's just give this a go....
It's Easter Sunday and since I have nothing to do (okay, you caught me, I am actually avoiding the MANY things I have to do today) I decided to blog what I am making myself for dinner.
Bear with me, I've never done a foodie post before. Hopefully you approve :) These are my own pictures that I took myself in my own home, with my own camera. No haters please. I found a recipe on Pinterest.com and decided to tweak it a little and make it my own and wanted to share my results. I am in no way trying to take full credit for this recipe, however, my changes made it pretty awesome.
Baked Egg With Spinach
Begin by preheating your oven to 400 degrees F.
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| In a medium pan, warm 1 1/2 Tbsp Extra virgin olive oil and 1 tbsp finely minced garlic over medium heat. |
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| Once hot, add about 1/2 cup to full cup (depending on flavor preference) of finely chopped shallots to the garlic oil combo. |
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| Once shallots begin to soften, careful place handfuls of baby leaf spinach to the mix. Don't be shy, they shrink down a whole lot so mound those suckers on! |
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| Once all the spinach is properly wilted, add about 1/4 cup of Feta cheese (or any crumbly cheese you so desire) and promptly remove from heat. Toss gently with spatula to distribute cheese. |
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| Place in tiny baking dish or ramekin . (by now it should be smelling SO yummy!) |
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| Crack an egg or two on top, depending on size. 2 for small eggs, 1 for medium to large eggs. (Since I currently live in Germany, I took advantage of the natural farm-fresh brown eggs... so much better than the ones that sit on the grocery store shelves for what seems like forever in comparison, they also tend to have a darker yolk.) Sprinkle with salt and pepper to taste. |
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| Cook for 15-20 minutes depending on your oven and desired level of done-ness. (Yes, I just made up that word.) I like my yolks a little soft so I went a little closer to 15 than 20. Remove from oven VERY carefully, the whole thing is crazy hot. |
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| Dice up some tomatoes and sprinkle them on top once out of the oven, the residual heat alone should soften the tomatoes just perfectly. (If you don't like tomatoes, just skip this step. I happen to love tomatoes.) |
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| and...... ENJOY! It is a fantastic, healthy, savory way to have eggs and it works for a light snack, small meal or addition to a larger meal. I feel that it is pretty versatile too, you could probably get away with adding anything you'd like to it since that is pretty much what I did to make it my own. :) |
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So that's it. My first Food Blog. I had quite a bit of fun doing this and think I shall try again with more foods in the future. Until then, Happy Easter everyone!
