** creamy baked eggs

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This dish is nothing more than something we whipped up to take advantage of a very uncommon occurrence. That being, breakfast for two. It seems as though, no matter what, there is always someone, or something, needing attention. So, when we had the opportunity for a peaceful 20 minutes alone. We took full advantage. Plus, Lindsay got to use her cute little pans. I mean come on, look at them!

Even if you don't have individual sized cast iron in your cabinet, you should still be considering this dish for your next breakfast. It is quick to prepare. Obviously, from the ingredients list, you know it's going to be tasty. You've only got twenty minutes, don't waste it.

creamy baked eggs

  • 5-6 eggs
  •  sliced ham or Canadian bacon 5-6 slices
  • 5 to 6 tablespoons heavy cream
  • 2 1/2 cups fresh spinach, chopped
  • 1 small onion, small dice
  • 2 garlic cloves, minced
  • olive oil
  • grated parmesan
  • salt and pepper
  • cherry tomatoes
  • flat leaf parsley

Heat oven to 400.

In a skillet, cook ham over medium heat until just slightly browned, remove from pan and set aside. Add a small amount of olive oil to pan, and add onion. Cook onion over medium heat until soft and translucent. Add garlic, cook 1 minute, stirring frequently so garlic does not burn. Add in spinach, cook 1 minute, remove from heat. Season spinach with salt and pepper, to taste. Layer ham on the bottom of oven safe skillet, or muffin pan for individual servings. Spoon on spinach mixture. Add one egg per slice of ham. Spoon on one tablespoon of cream per egg. Add a few tomatoes. Sprinkle top with Parmesan, and place in oven. Cook until eggs are just set, about 5-8 minutes depending on how your like you egg. Keep an eye on them, they can be overcooked easily. Remove from oven, top with parsley. Serve immediately.

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jicama, mango, and graperuit salad

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