Random Recipe: Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs

You know when you have the most amazing meal? It is memorable. They way it tastes, smells, and just hits the spot. Mmm. Sometimes a meal is so so, and other times they just suck. I am not going to tell you the below recipe is amazing. It was very good. These days though how long something takes to make outweighs how amazing something is, as our time is more and more precious. For it taking over 45 minutes, I think you can get more bang for your buck with something a bit different. Having shared all that, I will tell you — the best part is the Garlic Brown Butter Breadcrumbs. The topping made this recipe.

So if you have the time, try this recipe. What I would like to do is take some of the good parts and find a simple and quick way to make something similar. Do you have any ideas?

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs [Adapted from How Sweet Eats]

Serves 2

INGREDIENTS:

3 oz fresh spinach
4 oz fontina cheese, freshly grated
4 large eggs
2 T heavy cream or half and half
1/4 tsp pepper
1/8 tsp sea salt
1 T unsalted butter
1/2 minced garlic clove
1/4 cup panko bread crumbs
chopped fresh herbs for topping
2 large pieces of cracked wheat sourdough (toasted)

DIRECTIONS:

Preheat oven to 400 degrees F. Spray a 9×9 baking dish with nonstick spray.

Place fresh spinach evenly in the bottom of the baking dish. Sprinkle about 1/2 of the grated cheese over the spinach. Place the 4 eggs over top spaced evenly. Sprinkle the salt and pepper, then add the heavy cream — drizzled over the top. Sprinkle the remaining cheese. Bake in the oven for 18-20 minutes. Cook longer if you want the yolks cooked through.

While the dish is baking, add butter to a small saucepan over medium heat and whisk constantly. Once it starts to brown, remove from heat and keep whisking for 30 seconds. Add the garlic and whisk some more. Add in the panko and fresh herbs and stir until panko is coated.

When the baked eggs are done, remove from the oven and cover with panko mixture. Serve immediately over buttered toast.

Random recipe: Cinnamon Roll Cups

Sometimes you need an easy recipe to make and devour. My favorite part about this recipe is how easy it is, but also how it made the house smell so good. The moment that they started baking in the oven the smell filled the house. I am a bit addicted to cinnamon and anything with that warm spice, such as chai, cloves, pumpkin pie spice, oh and nutmeg.

This recipe from Mix and Match Mama’s blog – for Cinnamon Roll Cups. Since I did not have time to get approval to post the entirety of the recipe from her blog, you will have to click the link to read the full post. Just know you will need a few basic ingredients and a can of refrigerated biscuits. It makes 12 muffin sized cinnamon roll cups. Much easier than using yeast when you quickly want that cinnamon roll goodness.

Although I did tell Chris that they are very close to just purchasing the cinnamon roll refrigerated can. Much better, but similar. Will we make them again? Maybe. Total time to make is about 20 minutes. You just have to make sure you have cream cheese (for the frosting) and a can of refrigerated biscuits on hand. While they were baking you can make the frosting.

They are an easy dessert, midnight snack, or breakfast treat. Enjoy!