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]
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)
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.
I never used to enjoy eating my vegetables. They were always so gross to me. My mom usually purchased frozen or canned vegetables and then I truly think she pulverized them. Overcooked, often with added vinegar (um gross), and if lettuce at all it was usually iceberg. I do not blame her, maybe it was all she knew. I was that girl in college that basically ate cereal at every meal, or anything white (mashed potatoes, corn, pasta) — you get the point.
Yes, Chris changed my vegetable consuming life. Let me just say we rarely have frozen vegetables, and other than canned tomatoes for a potential recipe, I do not think we ever have canned vegetables. Fresh. Always fresh. We live in the perfect state to enjoy local farmers and their tasty bounty. I now crave vegetables, and make sure to have them during each meal of the day.
For at least the last five years I have consumed a green smoothie for breakfast. Usually it is this fruit version, or this chocolate yummy goodness. Lately though we’ve wanted to try new options to put in the rotation. Every version we have must contain spinach or kale. I think of it like having a salad for breakfast without having to masticate every piece. You do not even know you are drinking all the greenness. I found the original recipe on Averie Cooks, but have adapted it to my liking. The pomegranate juice adds a bit of tart in with the sweet blueberries. Oh, and for those of you that are grossed out by adding spinach, you cannot taste the spinach, but you get all the nutrients.
INGREDIENTS: 12 ounces frozen blueberries Large handful of spinach 1 med/large ripe banana 3/4 cup pomegranate juice (can also try blueberry, grape, cherry)
1 teaspoon vanilla extract
DIRECTIONS: 1. Combine all ingredients in an amazing blender (my personal favorite is my trusty Vita-Mix and blend until smooth and creamy.
2. Serve immediately.
One of our favorite restaurants in Portland, Ox, has the most amazing Spaghetti Squash. I had never had spaghetti squash until a few years ago at my first visit to Ox. Their version is: Coal-Roasted Spaghetti Squash, Toasted Garlic, Lemon, Aged Goat Cheese. You had me at goat cheese. I am a fan of almost anything with goat cheese. Last week, Chris, tried a new recipe we found for spaghetti squash. It was good, very good. Do not be deterred by how much description is below. It is actually much easier than it looks.
Cheesy Spaghetti Squash
Creamy spaghetti squash with cheese and herbs, topped with crunchy panko. Serves 4.
Found: Megan (I Eat Therefore I Cook)
1 Large Spaghetti Squash
1/2 TBSP Olive Oil
1/4 Cup Shredded Mozzarella Cheese,
1/4 Cup Grated Parmesan Cheese
2 TSP Fresh Thyme, Chopped
1 TSP Fresh Oregano, Chopped
1/2 TSP Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Paprika
1/4 cup Panko
Preheat oven to 375 degrees. Pierce squash with knife a couple of times. Place on baking sheet and place in oven for about 1 hour, or until the squash is easily pierced with a knife.
Turn up oven to 400 degrees.
Let cool and slice in half. Remove seeds from squash with spoon. Scoop out squash insides into a large bowl. Add olive oil, mozzarella cheese, thyme, oregano, pepper, garlic powder, onion powder and paprika. Mix together until evenly distributed.
In a 8 by 8 glass baking dish, place squash mixture in pan. Spread evenly. Sprinkle Parmesan cheese on top evenly. Sprinkle panko on top evenly. Place in oven and cook until panko becomes golden brown, about 20 minutes. Serve immediately and enjoy.
Note: We skipped step 1, and cut the squash in half, placed face side up with wax paper on top, and put in the microwave for 20 minutes, then went right to step 3.
Let me know if you try to make it, and if you do what you think!
Last week a Facebook friend posted a link to a blog about kids and green smoothies. I had to watch the video included in the blog a few times. Specifically I loved watching the little boy and his intense desire to have his green smoothie. He looks like a little gentleman in a toddler’s body. I hope my kids are as enamored with green smoothies as these two precious little ones. You will also want to try the “Green Monster Chocolate Smoothie” recipe posted at the above blog link. We made it yesterday morning and this morning and are enjoying it. It gives us another option to our usual green/fruit smoothie. It consists of spinach, kale, peanut butter, chocolate almond milk, ice, and a banana. (We did not have any kale so we doubled the amount of spinach).
For background click the above link, and here is a direct view of the video:
A note about green smoothies. Buy a Vita-Mix. We literally went through about 10 blenders in a short amount of time (all that eventually died through electrical smoking) and we finally dropped the money for a Vita-Mix. It is worth every penny.