Sunday, January 11, 2015

Spinach & Fontina Baked Eggs


I'm baaaaaaack. With another recipe from Seriously Delish. This fontina and spinach baked egg recipe is, well, irresistible. This past week I had Wednesday and Thursday off from work, which meant that I got to make breakfast for my fiance while he worked from home. I am really loving this engagement stage, trying to cherish every little moment since this phase will only last for about a year, and I just love using the word fiance. Also on the list of things I love? Staring at the gorgeous rock on my finger. He did good you guys. Real good. I can't believe it's been 5 weeks since he proposed. I am just living on my own personal cloud 9. This breakfast could also be attributed for my bliss. Seriously you guys. I want to put garlicky butter bread crumbs on everything. Everything.


 Spinach & Fontina Baked Eggs

Ingredients:
  • 1 cup fresh spinach leaves
  • 4 oz. freshly grated Fontina cheese
  • 4 large eggs
  • pinch of sea salt & freshly ground black pepper
  • 1 tbsp. half & half
  • 1 tbsp. unsalted butter
  • 1 small garlic clove
  • 1/4 cup seasoned Italian bread crumbs
  • 2 slices of bread, toasted

Preheat your oven to 400 degrees F and spray an 8x8-inch round or square baking dish with non-stick cooking spray.

Place the spinach leaves on the bottom of the prepared dish and sprinkle half of the shredded fontina on top. Crack the eggs evenly on top of the cheese and spinach. Sprinkle the yolks with the salt and pepper.


Pour the half and half around the eggs and sprinkle the tops with the remaining cheese. Bake in the oven for 20 minutes for a slightly runny yolk, or 5-10 minutes longer for fully cooked yolks.

Meanwhile, melt the butter in a small saucepan over medium heat until brown specks start to appear on the bottom of the pan. Remove from heat and stir in the minced garlic. Add in the bread crumbs and mix well until the butter has been soaked into the bread crumbs.

Once the eggs are baked, remove from the oven and sprinkle with the butter-garlic breadcrumbs. Allow to rest for 5 minutes before serving to avoid burning every taste bud in your mouth.


Serve with a couple slices of toast. 

1 comment:

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    ReplyDelete

 

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