Welcome back Sunday brunch, we greet thee with open arms and empty bellies. I argue that there is no better time of the week than that moment on a weekend when you awake late morning (not by alarm) only to realize you have no plans for the day except to eat, lounge, read, and repeat. Pure bliss.
I could almost credit brunch for bringing my husband and I together. While dating we lived three hours apart from one another and would travel back and forth on weekends to visit one another. We got into a rhythm discovering new brunch places together and bonded over the beauty of exotic coffees paired with any variety of eggs and sourdough toast. I wish there were more brunch in my week. Alas, like most others I must wait the whole week planning, scheming, and mouth-watering until the weekend to eat my favorite morning feast.
Baked eggs have become a favorite brunch staple in the Trafford home. There is a little french cafe about five minutes walk from our house where we first discovered the delightful dish. I am usually plain and simple when it comes to eggs - I want fluffy scrambled eggs and toast with a smear of avocado - but on occasion I want something a bit fancier. Thats when I turned to my trusty baked eggs recipe.
Prep time: 5 minutes Bake time: 20 minutes
Yields 2 servings
- 4 eggs
- 1 1/2 cups spinach
- 1 clove of garlic
- 1 tsp of olive oil
- 2/3 cup grape tomatoes
- 1/4 cream
- 1/4 cup parmesan cheese
- salt and pepper to taste
- butter to coat pan
Pre-heat oven to 325 degrees. Coat ramekin or small dish with butter. Mince garlic and sauté in pan with olive oil and spinach until wilted down. Fill a small pot with water and bring to a rolling boil. Cut grape tomatoes in half and throw into boiling water for 30 seconds. Remove tomatoes from water and set aside. Butter two ramekins and crack two eggs into each. Gently spoon spinach, garlic and tomatoes evenly over both sets of eggs. Pour half of cream over the top of both containers. Grate cheese over the eggs and scatter salt and pepper to taste. Place ramekins on a cookie sheet and bake in oven for 15-20 minutes. Remove from oven and allow to rest for a minute or two to allow to set. Yolks should be slightly runny. Serve with toast, coffee, and yesterdays newspaper that you haven't had time to read yet.