Egg Dishes and Breakfast Entrees
This simple recipe is bursting with flavor.
Servings: This recipe is for one, but mulitplies easily.
2 Eggs per person
8 leaves Baby Spinach
1½ Tablespoons Slivered almonds
½ teaspoon of dry mustard per person
1-2 Tablespoons Parmesan Cheese
1/4 cup Gruyere Cheese
½ Tablespoon Butter
2 Tablespoons Cream
Salt & Pepper
One Small Tomato per person, for garnish
Fresh Basil Leaves, for garnish
Break the eggs into a bowl then add the mustard and good pinch of salt. Mix well.
Spray the bottom of a baking dish, or ramekin with cooking spray. Dust with parmesan cheese. Cover the parmesan cheese bottom with the spinach followed by the Gruyere cheese then the almonds. Drizzle a tablespoon of cream down the center. Dot with the butter. Apply fresh ground pepper.
Pour in equal amounts of the egg mixture over the cheese then the final tablespoon of cream.
For the garnish: Cut the tomato lengthwise, sprinkle with salt and pepper then a dusting of the breadcrumbs. Heat in the oven for the last 15 minutes of cooking time. Garnish the finished eggs with the tomato and a few basil leaves.
Bake at 350F for 25 minutes.