Especially in the Spring. It's just one of those things where deja vu gets to you - sights, smells, feelings, sounds of birds... takes me back to the days of simple ignorance (you know, childhood).
Here is a simple yet easy Sunday brunch to make for your family. Nutritious, delightful, and looks impressive - when it really only took you about 5 minutes of prep time and 20 minutes to bake.
Baked Eggs with Spinach and Canadian Bacon
**recipe is per 1 serving; 1 ramekin**
• 2 eggs
• 1 slice canadian bacon cut into small pieces.
• 1 clove fresh garlic (minced finely)
• 1/6 cup fresh spinach
• 1 baby bella mushroom finely chopped
• 1 1/2 T fresh chopped parsley
• 1-2 tsp crumbled feta cheese (or more if you prefer)
Preheat oven to 375ºF.
Grease ramekin with cooking spray or a little butter.
Spoon half of your garlic in the bottom of the dish, 1/2 T of your parsley, half of your mushrooms, and about 1/3 of your canadian bacon.
Arrange half your spinach as a funnel, so that the leaves come up along toward the edge of the ramekin *this is so the egg yolk will settle in the middle of the ramekin.
Repeat the process with the remainder of your ingredients (except the feta), arranging the last of your spinach in another funnel like pattern so that the second egg will settle into the middle of the dish.
Sprinkle feta and remaining parsley onto the top of your eggs.
Bake at 375ºF for about 15-20 minutes - check the egg white for doneness. You should have a soft yolk, slightly runny (unless you don't like runny yolk, and you can bake just a tad longer).
Serve with some fresh cut oranges, sprinkle some fresh basil on top of the orange as an added FRESH taste *just try it, you'll thank me later*