It’s almost brunch day!!
I’ve had exactly one Real Work Day so far this week and I’m already like, Weekend! WHERE ART THOU. You can’t come soon enough.
That’s what five days of “conferencing”/learning about diabetes interspersed with riverside walks and midday wine does to you.
I may never be able to have a real work week ever again.
I’m pretty sure I need an intervention ASAP…and that I’m just going to have to save myself one runny yolk at a time. It’s the only way.
Whenever I get weekday ennui, brunch for dinner always sets me right.
This time I’m head over heels for these Sicilian baked eggs. Inspired by a dish I had at a favorite brunch spot, they’re saucy ooey gooey carby lick the skillet clean good.
But only after it’s cooled down. Because, ouch.
My favorite thing about these is that once you’ve sauteed the spinach (which takes approximately 2 minutes), you’ve already fought half the battle. Just layer the remaining ingredients, bake, and GO.
And by GO I mean grab a slice of toast and dig in. We’re all friends here. Forks just seem wrong.
- 1 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 5 oz baby spinach
- 8 large eggs
- 2 cups artichoke hearts, chopped
- 8 oz burrata
- 24 oz tomato sauce
- ½ tsp red pepper flakes
- salt and black pepper, to taste
- Heat oven to 350F.
- Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant. Add the spinach to the pan and saute until wilted. Season to taste with salt and black pepper.
- In a large cast iron skillet, spread half of the tomato sauce. Top with half of the spinach, half of the artichokes, and half of the burrata. Crack four eggs over the top. Sprinkle with salt, black pepper, and half of the pepper flakes. Bake for 20-25 minutes or until the whites are cooked and yolks have reached desired doneness. Serve with toast for dunking. Repeat with remaining ingredients.
Let’s get brunchy!
From Around the Web:
Buckwheat Crepes with Strawberry Rhubarb Compote from Nutmeg Nanny
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
A Savory Yogurt and Egg Breakfast Salad from My Name Is Yeh
Peach Pecan Pancakes from Buns in My Oven
Flat Omelet with Yogurt, Hot Sauce, and Herbs from Edible Perspective