Hi guys! I’ve been a little MIA from the blogosphere lately. There has just been a lot happening. Like… A LOT.
A marathon, a hurricane, some work-ey related things, oh yeah, and that other marathon I’m running this weekend. Woah.
To top it all off, there have been birthday celebrations for two of my absolute favorite people in the world. It has basically been 5 straight days of celebrating which is my way of saying I have eaten nothing but crap for the last week. Not to mention the entire year’s worth of cocktails and wine that were consumed. Ugh. For real. I can’t even think about it anymore.
It was such a fun week, full of great memories with friends and some absolutely stellar Spatularette recipes. But those things are going to have to wait. Because right now the thought of trying to edit photos of empty calorie laden snacks (usually code for deliciousness) … well it makes me want to run straight to the medicine cabinet and grab another Tums. Yeah. Not tonight.
Thankfully, somewhere in the madness I had the brilliant idea to eat something healthy. It was just one meal. But it contained actual, you know, nutrients. So next time you find yourself in need of a quick and easy something healthy, these Baked Eggs and Greens will HIT THE SPOT. Seriously. So good. And so good for you.
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 6 cups baby spinach
- 1 Tbs balsamic vinegar
- 2 eggs
Preheat the oven the 375 degrees and spray two small bowls or ramekins with non-stick cooking spray.
Over medium heat on the stove top, heat 1 Tbs of olive oil. Add the garlic and shallot and cook for about 5 minutes or until very soft. Add the baby spinach and gently toss with a wooden spoon until it starts to wilt. Add the balsamic vinegar and continue to toss until the greens are completely wilted and warmed through. Transfer the greens to the prepared bowls and crack an egg over each portion. Bake for about 10-12 minutes, or until the whites are set but the yoke is still running. I gave the bowls a gentle shake to test the doneness of the egg whites. Top with salt and pepper. I age my eggs and greens with homemade whole wheat english muffin bread.
This recipe was inspired but The Smitten Kitchen cookbook. (aka my current obsession). I just healthed it up a bit since I couldn’t imagine eating something covered in Hollandaise sauce this weekend.
Here’s to health food! And to the junk food recipes I’ll be posting the remainder of the week!