Saturday, August 31, 2013

EASY Breakfast Bake

Years ago my friends and I stayed in a fabulous bed and breakfast, The Iris Inn, in Ashland, Oregon. Our breakfast treat was a decadent shirred egg with cream and spinach. I loved it!

I tried to recreate it a number of times, and I often came close, and more often under cooked or over cooked the egg. Recently I saw something similar on Pinterest and set to work creating my own variation. What I loved about the idea on Pinterest was that it used a muffin tin and did not require an aluminum foil covering.

I have made this several times since, and have found that a variety of cheeses work. When we ran out of spinach I used finely chopped zucchini in it's place.

1 pkg Thin sliced black forest ham
4-6 eggs
Fresh spinach
The completed serving looks like a rose.
Fresh Parmesan
Favorite cheese (Havarti, Coastal or other)
Heavy cream/Whipping cream
Salt and pepper to taste
2-3 Chives

For each individual cup layer ingredients as follows:

2-3 slices meat, creating a "bowl" for the other ingredients
3 spinach leaves, nest these in the bottom of the bowl
Sprinkle of Parmesan cheese
1 egg
1/3 of a slice of Havarti nestled between the ham and egg
1 1/2 tsp heavy cream/whipping cream drizzled on top
Pepper to taste
Sprinkle of chives

Bake in 350° oven for 15 to 20 minutes depending on your oven and your egg preference. Time and heat is based on a dark muffin pan in a gas oven, and an over easy/medium egg. Serves 4.

Microwave variation: Use a ramekin instead of a muffin pan. Heat for 1 1/2- 2 minutes. Again, time may vary and you may want your egg to cook more fully.

What other veggies might you add to make this a healthful breakfast bake?

No comments: