Monday, June 20, 2011

Eggs in a Basket with Creamed Spinach

I love going into the fridge and coming up with a new twist on an old favorite using what I already have available. So this morning when I was craving something hearty and healthy I decided to make Eggs in a Basket topped with some shredded Gruyere cheese and Creamed spinach. It turned out delicious and was the perfect combination of salty, creamy, and crunchy.

Eggs in a Basket with Creamed Spinach

1 slice of bread
1 egg
1 tsp. olive oil
salt and pepper to taste
fist full of spinach leaves
2 tbs. cream
1/4 c. shredded Gruyere cheese (approximate amount; you can also use swiss cheese)

Cut a hole in the middle of the bread slice (I use a 1/3 measuring cup to do it).

Heat pan on medium, add olive oil to coat bottom of the pan. When hot, place bread in pan, slide it around a bit to coat with oil then flip and do that to the other side. This will coat both sides with oil so the bread doesn't stick.
Crack egg into the hole in the bread. You can break the yolk or leave it as is depending on how you like your eggs.
Then add salt and pepper to taste. Cook on that side until the bread is browned and the egg and bread slide easily around the pan.
Very carefully flip the slice of bread and egg. Allow to cook until bread is browned. If you want the yolk more done, then reduce the heat so that it doesn't cook at quickly.
Shred the cheese over top of the egg and bread while it is in the pan.
When done, place bread on a plate. Add a bit more oil to the pan and add the spinach. I don't chop the spinach. As it starts to wilt, add the cream and some more salt and pepper. Stir it around in the pan until all the spinach is cooked. The cream might boil a bit, that is okay since it will reduce the liquid. Place ontop of the egg and bread.

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