Thursday, June 21, 2012

Spinach Egg Bake by Sara Bartus

Eggs aren't just for breakfast anymore (even though they still can be)! Instead of the 
ever easy and semi-boring scramble egg, this is a really great way to cook 
your eggs especially when you have several people to entertain. It's not only easy but extremely 
tasty and you can handle them any which way you want: you can add any kind 
of herbs that you would like, or, just add the olive oil, crack your egg in the muffin 
pan, sprinkle a little salt and pepper, bake and voila, it can even be that easy. 
However, here is a extra yummy version made by Sara Bartus: 

What you need:
1 T butter
1 T olive oil (plus more for pan)
4 scallions chopped (save some to top eggs with)
1 T chopped parsley
4-5 cups of chopped baby spinach
1 T flour
1/2 - 3/4 c 2% milk
salt and pepper to taste
12 eggs


Sautee butter, oil, and scallions, once hot add flour and stir in until fully combined with oil. Let cook for 2-4 minutes. Add milk and DO NOT STIR.  Once milk is bubbling then stir until smooth adding salt and pepper to taste (as well as any herbs you love!).  When milk has just started to thicken add chopped spinach and toss until just barely wilted but fully incorporated into sauce.

Spoon spinach mixture into greased muffin cups, dividing evenly between the 12 cups.  Crack one egg into each cup, top with a pinch of salt and pepper, a few extra scallions and a bit of the parsley. Drizzle yolks with oil. Bake at 350 for 10-15 minutes, or 400 for 8-11.

Serve with toast, salad, or hash browns!  :)

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