BREAKFAST! Or whenever. This recipe would be great on it’s own, or serve with fresh hot crispy sourdough or a baguette. I’ve got B-R-E-A-K-F-A-S-T on my mind.
Mediterranean Baked Eggs
4 handfuls fresh spinach
1 tsp. garlic salt
3 oz. feta cheese crumbles
1/2 red onion, sliced
1/2 cup roasted red peppers
2 cups sliced mushrooms
1 cup heavy cream
1/2 cup broth
1/2 cup Parmesan cheese
Preheat the oven to 400 degrees.
In an oven-proof skillet ( I use my cast iron skillets), saute the spinach, mushrooms and roasted red peppers until wilted and tender. Add the heavy cream, broth and Parmesan cheese. Simmer for 2-3 minutes. Turn off the heat.
Crack an egg, and place it into the saucy spinach mixture. Repeat until the eggs are placed. Top the mixture and eggs with some fresh black pepper, feta cheese, red onion slices.
Bake for 15-20 minutes, depending on how you like your eggs done. You can also broil this dish for 1-2 minutes at 500 degrees, to make the top of the dish more golden. Serve warm.