28 Aug Special of the day: Breakfast that Bakes Itself for Back-to-School
Rise and shine, it’s the first day of school! Start the day out smart with a breakfast that bakes itself. That’s right, this week’s Special of the day gives you a break by letting the oven do the work while you are in the shower or getting dressed or handling the myriad of other tasks that need to be taken care of before everyone heads out the door for the day.
Pay it forward by spending a few minutes sautéing the greens, cooking the bacon and assembling the egg cups, then pop them into the oven to cook on their own. Finish the dish by sprinkling freshly grated Parmesan cheese on top for final melting, and breakfast is served!
Layers of sautéed spinach, crisp bacon and baked egg topped with melted Parmesan cheese combine for a protein-packed all-in-one breakfast bake that will fuel the body and brain all morning long.
Whipping up variations on the theme are as easy as surveying the contents of the refrigerator and letting your mind wander. Sautéed mushrooms would work well with ham and Swiss cheese, or add some spice with green chiles, corn and pepper jack cheese. Anything goes as long as you remember to thoroughly spray the bottom and sides of the ramekins before assembling your baked eggs to prevent sticking.
You could even have your kids customize their own baked egg creations the night before (minus the egg, cream and cheese, of course). Cover and tuck them away in the refrigerator so they are prepped and ready to go come morning!
Sending you off with a smart start to the day on the first day of school, I give you this week’s Special of the day: Breakfast that Bakes Itself and recipe for Baked Eggs Florentine. Enjoy!
Baked Eggs Florentine
3 tbsp. olive oil
1 clove garlic, minced
2 cup spinach leaves (packed)
4 slices bacon, cooked crisp and crumbled
3 tbsp. heavy cream
3 tbsp. freshly grated Parmesan cheese
Salt and freshly ground pepper, if desired
Preheat oven to 350 degrees.
Set oven rack in middle of oven.
Sauté the spinach:
Heat a medium pan over medium heat until hot. Add olive oil and when hot, add garlic. Cook until softened. Add spinach and sauté briefly, just until wilted. Remove from heat and set aside.
Assemble the egg cups:
Spray bottoms and sides of large ramekins (or other oven-proof baking cups) with olive oil spray.
Divide sautéed spinach among 4 prepared ramekins. Top with crumbled bacon. Crack an egg on top of bacon in each ramekin. Drizzle cream over eggs.
Bake in preheated oven for 14 minutes.
Top with grated cheese and return to oven to cook for an additional 4 minutes to melt.
(Remove baked eggs a minute or so earlier if you like softer yolks.)
Remove from oven and let cool slightly.
Run a table knife around the edge of baked egg.
Transfer Baked Eggs Florentine to serving plates.
Season with salt and pepper to taste.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.