Baked eggs with spinach feels a little decadent and a little healthy, but it’s a lot delicious, especially when served with herby toast.
Philip and I are nothing if not creatures of habit. We grocery shop on the same night every single week, go to the same places on the weekend, and do the same exact thing every work night (that is, park our pajama-clad selves in front of the television and stay there). I love our rituals…we are both homebodies and complete introverts, which begs this question: what am I doing blogging here? I probably couldn’t have a coherent conversation with you if I met you for the first time in public. However, I love public speaking and grew up wanting to be an actress, and Philip is a musician. Strange ironies, I guess.
No part of our week is more ritualized than Saturday mornings. We have gone through phases with our Saturday morning rituals…in the early years of our marriage it was early lunch at Panera (which was pretty new to the area at the time and we were fairly obsessed for a while). When I realized that there were, in fact, other restaurants where I wanted to eat, that morphed into Saturday morning coffee in bed while we flipped channels. I’m pretty sure we would go completely insane these days attempting to stay in bed for two hours after waking, though, and I think we’ve settled into what is going to remain our Saturday morning routine (and has been for at least the last five years): Saturday breakfast.
To add to the ritual of it all, we make the same breakfast nearly every Saturday morning. While Philip makes the coffee, I start a batch of my baking powder biscuits, then he fries eggs while I make gravy and the bacon cooks in the microwave (which I know some people just don’t like but we’ve been doing it that way for years without complaints-or pesky blisters from popping grease). Occasionally, we’ll throw pancakes, waffles, or French toast into the mix.
Sometimes, though, I feel like making a breakfast that feels like a fancy brunch treat (and let’s be honest, this would be delicious any time of the day) and I’ll throw together some variety of baked eggs (or if we’re being fancy, eggs en cocotte, but I’m not going to lie, I never actually call them that). Whether I make baked eggs with spinach (or some other greens, whatever you have) like I’m showing you here, or with mushrooms and rosemary, I always include some sort of plant life to make it feel a little more virtuous, though I’m not really sure why, since I was just telling you about my usual biscuits with bacon, fried eggs, and gravy. Served with buttery toast fingers (or toast soldiers if you will) for dipping into the yolks, baked eggs with spinach is an easy breakfast or brunch dish that feels infinitely special.
Give these baked eggs with spinach and herbed toast fingers a try ASAP!
Yield: 4 servings 20 minPrep Time: 20 minCook Time: 40 minTotal Time: Ingredients Instructions
Yield: 4 servings
20 minPrep Time:
20 minCook Time:
40 minTotal Time: