baked eggs & herbs

DSCN2424

In a quest to use my new ramekins for something other than mac & cheese, use some herbs, incorporate one of my favorite ingredients AND make something a little special on a day off of work I decided on some baked eggs.

They are simple and satisfying, and really, what more can you ask for in a breakfast?

Baked Eggs:

Preheat oven to 400 degrees. Spray ramekins with cooking spray. Crack 2 eggs into each ramekin, pour 1 Tbsp of  1/2 & 1/2 over eggs, season with salt and pepper and 2 tsp minced herbs (I used thyme and rosemary). Place ramekins in a pan and pour hot water around them to about 3/4 to the top. Bake until just set, about 10-15 minutes. Be careful to not overcook, mine were a little too done.

DSCN2427

typical day of eats

Since I don’t post everything I eat and it may at times seem like all I eat is cheese and pasta and drink red wine ;) I thought I would show you a day of typical eating for me:

Breakfast: I am a total egg person – it seems that they are the only thing that keeps me from starving at 9AM. I usually have 2 Organic Eggs, greens and some Sprouted Bread. (with a side of sriracha)

DSCN2077

Snack: favorite of the moment, apple and almond butter – glamourous on a paper towel, no?
DSCN2224

Lunch:

Salad from the salad bar

DSCN2226

leftover sweet potato, spinach and chorizo soup

DSCN2231

side of veggies

DSCN2232

Snack: my kind of candy bar :)

DSCN2235

Dinner: Pick one of these.

deviled-egg spread

DSCN2025

You know I love my eggs and so of course I love deviled-eggs but I never make them. Quite frankly I think I just always forget about them. So when I came across this recipe in Food & Wine? A la Rachel Zoe, I die. And I make ASAP.

It was super-easy and a definite crowd-pleaser. They are the retro hor’s d’oeuvres that everyone has had and everyone loves.  I served mine with warm baguette slices and endive leaves. The endive gave it a dainty feel and in my opinion dressed it up a bit. This would be perfect to bring to Holiday parties and events for the not-so-adventurous eaters out there. ;)

DSCN2021

spinach & mushroom quiche

I had been wanting to make a quiche for sometime, it is a quick, inexpensive dinner – perfect for weeknights! When I saw some whole wheat pie crusts at Whole Foods I knew it was destined to be. (I’ve never taken note of pie crusts before because I wasn’t a baker until Sunday)

For some reason spinach and mushrooms immediately come to mind so I went with it. And since I generally have a drawer of cheese I rolled with gouda leftover from the Barbeclette because I knew it would melt well. I served it with an herb salad with some kale added in for good measure.

It was delicious and I will definitely be adding quiches to my weeknight meal rotation. The combinations are endless!

DSCN1884

Recipe:

1 Whole Grain Pie Crust

2 portobella mushrooms, chopped

3 cups spinach

1 shallot, sliced

4 eggs, beat

1/4 cup Half & Half

1/2 cup gouda, chopped

salt & pepper

*Organic when possible

Preheat oven to 375 degrees. Spray pan with olive oil or cooking spray.

Saute shallot, mushrooms and add spinach at the end until wilted. Cool.

DSCN1879

Beat eggs with half & half and salt & pepper. Pour egg mixture into the pie crust and sprinkle vegetables evenly in pan, followed by cheese.

DSCN1881

Bake for about 30 minutes or until golden brown.

DSCN1889