Saturday Morning Breakfast for Two

I tend to cook in larger quantities these days, so there’s plenty to share with whoever is around, but sometimes I like to make something special for just Derek and I.

This morning was one of those times. Our collective retreat this weekend was snowed/iced out, so we slept in and drank coffee together while I baked these eggs:

Lemon Baked Eggs with Spinach

Ingredients:

2 Tbsp. milk
1 c. chopped fresh spinach
1 tsp. fresh grated lemon zest
1/2 c. shredded sharp white cheddar cheese
2 cloves garlic, chopped
4 eggs

Directions:

Lightly butter two individual ramekins (or other oven safe dish). Put a tablespoon of milk in the bottom of each one, then top with chopped spinach, lemon zest, cheese, and garlic. Break two eggs on the top of each dish and bake at 350 degrees for 20 minutes or until eggs are set. Serve with toast.

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