I don’t know if I’ve ever mentioned it, but I love breakfast. Simple and delicious breakfasts with good ingredients can make you feel good all day. Since this is early spring and there is a lot of good fresh spinach in the garden right now, I thought it would be nice to share a recipe that I’ve used in my cooking classes for baked eggs with cream and spinach that has a sprinkling of Parmesan. Mmm, so good.
Another favorite is yogurt cheese with fresh seasonal fruit and maybe a little honey. If you’ve never had yogurt cheese then you are in for a real treat. You just need your favorite yogurt in the size container that you prefer and a coffee filter. Mix it with some seasonal fruit and you’ll find yourself sitting on the porch in the early morning with a cup of coffee, the newspaper and your yogurt cheese and fruit. You just won’t be able to concentrate on the paper!
Baked Eggs, Cream, Spinach & Parmesan
2 tablespoons butter
3 cups (washed) baby spinach
1/2 teaspoon grated nutmeg
4 large eggs
1/4 cup cream
2 tablespoons freshly grated Parmesan cheese
Salt and pepper to taste
Preheat the oven to 325°. Lightly spray (with non-stick cooking spray) 2 small gratin dishes.
Melt the butter in a large skillet over low heat and add the spinach. Cook for 1 minute, stirring, until spinach starts to wilt. Season with the nutmeg. Divide the spinach between the 2 dishes.
Break 2 eggs over the spinach in each dish. Pour 2 tablespoons cream over each dish and sprinkle with grated Parmesan. Season with salt and pepper to taste. Bake until the whites of the eggs are done, and the yolks are cooked to your preference.
Yogurt Cheese & Fresh Seasonal Fruit
You will need your favorite plain yogurt in the size container that you prefer based on number of servings you will need. Place a coffee filter into a strainer set over a bowl. Pour the yogurt into the filter. Place the bowl into the refrigerator and leave it to drain the whey off the yogurt. This will take a few hours, so I suggest that you do this on the night before you plan on serving it. The next morning you should have delicious yogurt cheese ready to use. Just put it in a bowl and enjoy it with some fresh seasonal fruit mixed with a little honey. If you want a little more tanginess, add some orange juice to the yogurt and fruit. Enjoy! Linda
Spring ephemerals are some of the first plants to flower in the early spring long before most trees leaf out. They tend not to like the heat and will quickly disappear if temperatures get above 80 degrees. Spring ephemerals leaf out, bloom, go to seed, spread themselves about and then enter dormancy; they don't really die. All this happens in a two-month period, making them some of the most efficient of the flowering plants. That is what makes these plants so very special.
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