Ingredients
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2
-
1/4
-
1 1/2
-
4
-
-
2
-
-
-
-
-
-
-
-
-
Directions
Crazy Spring weather we are having its hot, cold, warm, cold again! Today theres a slight chill in the air and the wind is whistling through my windows. More baked breakfast recipes I love to make when the weather is cool are Spinach Ricotta Quiche, Breakfast Pizza and Asparagus Pancetta Potato Hash.,If you dont have Asagio cheese you can use Parmesan cheese or even feta cheese. Ive also used frozen organic spinach in a pinch and it works out just fine. You can use any leafy green vegetable you desire, kale or chard would also make great options.,If you want to do this all on the stove, you can easily make 4 wells in the wilted spinach in a large pan and drop the eggs into each one, then cover and cook on low until the eggs are set.
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Steps
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1
Done
|
Lightly Spray Four Oven-Safe Dishes or Ramekins With Cooking Spray |
|
2
Done
|
Heat a Large Skillet Over Medium-Low Heat, Add Oil, Shallots and Cook 2-3 Minutes. |
|
3
Done
|
Add Spinach, Salt and Pepper and Cook Until the Spinach Wilts, About 2-3 Minutes. |
|
4
Done
|
Mix in Asagio Cheese and Remove from Heat. |
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5
Done
|
Divide the Wilted Spinach Among the Oven-Safe Dishes, Making a Well in the Center of Each. |
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6
Done
|
Break an Egg Into Each Dish and Season With Salt and Pepper. |
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7
Done
|
Place the Ramekins on One or Two Rimmed Baking Sheets and Bake Until the Whites Are Set and the Yolks Are Firm Around the Edges but Still Soft in the Center, About 17 Minutes or to Your Liking. |
|
8
Done
|
Serve Immediately. |
