Eclectic Kitchen™: Fancy Eggs Without the Fuss
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Eclectic Kitchen™: Fancy Eggs Without the Fuss
Don’t you just love a fabulous weekend brunch breakfast? But you hate all the muss & fuss of it, don’tcha? Me, too! That’s why I love this breakfast it is so flavorful and fancy looking but definitely not a lot of work. Pair it with some juice, a cup of fresh columbian coffee and a nice half melon or grapefruit and voila! — you have a brunch that looks like you ordered in from that fancy little bistro down the street.
Now again, we’re using fresh organic ingredients as much as we can from our local farmers, through our coop Spring Run Market we get our free range chicken eggs from two different local farmers that we love Be Nourished and Rainbow Meadow Farms. These eggs come from chickens that are raised in a natural habitat with no coops, no hormones, no antibiotics and the eggs are much better for you and taste so much better than store bought coop-kept hen eggs. Trust me, once you taste the difference, you’ll never go back. Eggland’s Best is the only brand of cage-free eggs that I am aware of that are widely found and those are very good. If you want to support your local farmers and your own community, as we do. Go to Local Harvest.Org to find farmers, coops and farmers markets in your area to find a source.
Now let’s get on with our brunch, the mimosa’s are waiting…
Michelle’s Baked Eggs Florentine
Recipe per ramekin serving:
1 slice prosciutto
1/2 cup baby spinach
1/2 cup diced tomato
1 round slice provolone
2 or 3 eggs (My husband opts for 3)
1/4 cup shredded mozzarella
Sea salt & Cracked Pepper to taste
First you’ll need to butter or oil your ramekins, place them on a cookie sheet and then preheat oven to 350.
Then for each ramekin, tear prosciutto into small pieces and place in the bottom of ramekins. Next add baby spinach, then tomatoes. Salt & pepper them, to taste. Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to cut into 2 halves & overlap. Then crack the eggs over the top of the cheese being careful not to break yokes. You might need to pack down the other ingredients before you add the eggs to prevent overflow. Salt & pepper, to taste; then cover with shredded mozzarella. Place the cookie sheet into the oven and bake for approximately 12 -14 minutes until the cheese starts to brown a little. I like my yokes to still be a little runny, so if you would prefer them a little more done you might want to bake a little longer. Have a little fruit, some avocado slices & some coffee with it and you have a fabulous gourmet & paleo brunch! Perfect for a Fight Back Friday Weekend!
Bon Appetito!
Posted by The Eclectic Kitchen at 4/4/2009 3:07 PM 
Categories: entertainment,how to,paleo foods,gardening,paleo cooking,organic foods,cooking
Tags: eggs hot breakfast breakfast foods spinach prosciutto cheese nutritious food tomatoes paleo foods mozzarella baked breakfast paleo primal brunch foods paleolithic
Categories: entertainment,how to,paleo foods,gardening,paleo cooking,organic foods,cooking
Tags: eggs hot breakfast breakfast foods spinach prosciutto cheese nutritious food tomatoes paleo foods mozzarella baked breakfast paleo primal brunch foods paleolithic
That looks delicious and easy.
Good "breakfast bistro music"
Love love love farm fresh eggs....
Marc
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Thanks Marc! The music, in case you don't know the artist & unfortunately my player doesn't allow me to input the information is Madeline Peyroux. She's awesome , I love that loungy music.
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