Philip and I are nothing if not creatures of habit. We grocery shop on the same night every single week, go to the same places on the weekend, and do the same exact thing every work night (that is, park our pajama-clad selves in front of the television and stay there). I love our rituals…we are both homebodies and complete introverts, which begs this question: what am I doing blogging here? I probably couldn’t have a coherent conversation with you if I met you for the first time in public. However, I love public speaking and grew up wanting to be an actress, and Philip is a musician. Strange ironies, I guess.
No part of our week is more ritualized than Saturday mornings. We have gone through phases with our Saturday morning rituals…in the early years of our marriage it was early lunch at Panera (which was pretty new to the area at the time and we were fairly obsessed for a while). When I realized that there were, in fact, other restaurants where I wanted to eat, that morphed into Saturday morning coffee in bed while we flipped channels. I’m pretty sure we would go completely insane these days attempting to stay in bed for two hours after waking, though, and I think we’ve settled into what is going to remain our Saturday morning routine (and has been for at least the last five years): Saturday breakfast.
To add to the ritual of it all, we make the same breakfast nearly every Saturday morning. While Philip makes the coffee, I start a batch of my baking powder biscuits, then he fries eggs while I make gravy and the bacon cooks in the microwave (which I know some people just don’t like but we’ve been doing it that way for years without complaints-or pesky blisters from popping grease). Occasionally, we’ll throw pancakes, waffles, or French toast into the mix.
Sometimes, though, I feel like making a breakfast that feels like a fancy brunch treat (and let’s be honest, this would be delicious any time of the day) and I’ll throw together some variety of baked eggs (or if we’re being fancy, eggs en cocotte, but I’m not going to lie, I never actually call them that). Whether I make them like I’m showing you here, with creamy greens, or with mushrooms and rosemary, I always include some sort of plant life to make it feel a little more virtuous, though I’m not really sure why, since I was just telling you about my usual biscuits with bacon, fried eggs, and gravy. Served with buttery toast fingers (or toast soldiers if you will) for dipping into the yolks, baked eggs with creamy greens is an easy breakfast or brunch dish that feels infinitely special.
Baked Eggs with Creamy Greens & Toast Fingers
Prep time: 20 minutes
Cook time: 20 minutes
- 4 slices sturdy sandwich bread, cut into 1-inch wide strips
- 4 tablespoons unsalted butter, melted
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 cup grated parmesan
- 3 tablespoons unsalted butter
- 1/2 small onion or 1 shallot, finely chopped
- 4 ounces cremini mushrooms, cleaned and sliced
- 9 ounce bag spinach
- 3 tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup grated parmesan plus more for serving
- 1/2 teaspoon grated nutmeg
- salt and pepper
- 4-8 large eggs
- Preheat the oven to 425 degrees. Lightly oil 4 1-cup ramekins with canola oil or melted butter.
- Whisk the melted butter, Dijon mustard, and 1/4 teaspoon salt together. Pour over the bread strips in a large bowl and toss to coat. Spread the bread on a large baking sheet. Sprinkle with the 1/4 cup of parmesan and set aside.
- In a 10-12 inch skillet, melt the remaining butter over medium heat. Sauté the onion or shallot until it begins to turn transparent. Add the mushrooms and cook until soft. Add the spinach and cover, removing cover frequently to stir, until the spinach has completely wilted. Place the bread into the oven for approximately 20 minutes, until lightly browned.
- Sprinkle the flour over the onion, mushroom, and spinach mixture. Stir together and cook for one minute, then add the cream and cook until thickened. Add the cheese, salt and pepper, and nutmeg and stir to combine.
- Divide the spinach mixture among the prepared ramekins. Make a shallow well in each using a spoon and top with one or two eggs. Lightly salt the tops of the eggs. Place on a baking sheet and into the oven for 7-10 minutes, until the tops are set (you can set them under the broiler briefly if needed.
- Serve the eggs immediately with parmesan cheese for topping and toast fingers for dipping.