Breakfasts, Egg Dishes, Gluten-Free, Single Servings, Vegetarian
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Baked Eggs with Fried Shallots and Spinach (plus a Potato-Sunchoke side)

I recently housesat for a friend who has two horses, several geese, a dog, two cats, and LOTS of chickens. Chickens! You know what that means…an virtually unlimited supply of farm fresh eggs. I mean, look at these things… 

An egg dish post was a must. Obviously. And believe it or not, I’d never baked eggs before, so that was an easy decision. Plus, I found the perfectly sized ceramic ramekin in the kitchen that was begging to be a part of the action.

I kept things pretty simple…I added a little spinach to the eggs, and just topped them with crispy shallots, letting the eggs be the star alongside some fresh fruit and fried potatoes and sunchokes. The great thing about breakfast is that you don’t really need to do much to it to make it amazing. Breakfast is the best, and this meal is proof.

But—real quick—before we get to that, can we just take a moment to acknowledge how sweet this horse is?!

 I couldn’t get the other one to pose with this guy, but I can’t blame him—I can be a little camera-shy, too.

Okay, recipe time…

Make this one when you want to linger at the breakfast table on a weekend morning and pretend you live on a farm with a red barn. 🙂

Get crackin’ everyone!
M

Baked Eggs with Fried Shallots
Single Serving | Vegetarian, Gluten Free
Prep time: 10 min |  Cook and serve time: 20 min

Ingredients:
Cooking spray
1 teaspoon olive oil
Small handful of spinach
2 or 3 eggs
1 small shallot
2 sunchokes
1 medium red potato

Prep:
1. Slice shallot.
2. Peel sunchoke and slice.
3. Slice red potato.

Cook and serve:
1. Preheat oven to 350 degrees.
2. In a small ceramic ramekin greased with cooking spray, sprinkle half of spinach (massage it a little to reduce its size). Tasty tip: Arrange the spinach so some of it is sticking out of the eggs—once baked, it’ll add some delicious crispiness to the dish.
3. Crack eggs and empty into ramekin and cook in preheated oven for 14-17 minutes, depending on how soft/hard you want your yolks.

4. Heat olive oil in a small skillet on medium heat, then cook half of the shallots until brown and crispy, 3 to 5 minutes. Remove from heat and set aside.
5. In a medium skillet on medium-high heat greased with cooking spray, cook remaining shallots, potatoes, and sunchokes until browned and softened, stirring often, 8 to 10 minutes. Remove from heat and toss in remaining spinach.
6. Sprinkle crispy shallots on baked eggs and serve with potatoes and sunchokes—and maybe some seasonal fruit! Oh, and coffee. Duh. 🙂

Helpful hint: I also tried baking the eggs in a glass ramekin, and it didn’t work as well. They didn’t cook as evenly. Just an FYI.

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