Howdy, all! Here’s hoping you had a great weekend, no matter where you were! Labor Day is always bittersweet, but ours was nice and relaxing, with just enough to do to in the categories of work and fun.
I’m finding that, lately, I am spending a great deal of time focusing on the food I prepare around here. It’s like I’ve shelved the whole sewing machine thing for a spatula and herbs. And while I’ve been working to maintain a dairy free and “real food” lifestyle, (see here) that had gotten a little tricky, as, you know, life often interrupts those good intentions. (Read: 2 babies sick, mama stressed, then mama sick, vacation and access to lots of goodies, et al.) So the past few weeks, I’ve been enjoying cooking again and getting us back on track with our food choices.
What I’m discovering about keeping it dairy free and within the little parameters I’ve set for myself, is that often times, the “real foods” I’m looking for cannot be found at a drive through window; I am going to have to take the time to make them. Such a novel idea, this day in age, right? So in an effort to keep to my food preferences, I’ve been trying to find quick meals to make as the boys and I go about our day, that hit all of my ingredients and don’t take a ton of time to do.
Enter baked eggs.
I don’t know if anyone else is familiar with cooking eggs this way, but I never have. But after thinking about finding a new way to cook my eggs that wasn’t scrambled or hard-boiled, I decided to give this method a whirl. I decided to make a little egg-casserole type dish with whatever we had in terms of leftovers, in one little pot; it was just gather and combine basically.
Let me show you:
My ingredients after browsing through the ‘fridge:
Yes, that’s almond milk mozzarella…generations of Sicilian ancestors are spinning in their graves because of me. But I’m still dairy free and this is the best I can do. (Trust me, it’s not even close to the wonderfulness that is true mozzarella, but it’s not bad either!)
Place it in my little Corningware, oven-safe dish:
Crack two eggs and let them sit on top:
Pop it into the oven, set at 375 degrees:
The only “trouble” I seemed to have was in how long it should bake. I had googled a couple of recipes and the times all varied; some said 12 minutes, others said 25. I think mine fell in-between. All that white is the egg, and what looks like something caramelized on the egg yolk is actually a slightly-overcooked egg yolk. But some of it was still goopy and delicious, the way I was hoping it would turn out.
I’d love to try this recipe by cooking up some spinach, onions, rosemary, garlic and broccoli on a skillet first, then setting it in the dish with some tomatoes and the eggs. Or maybe even try something like zucchini, red peppers and onions and bacon. Like a little baked omelette.
The benefit of this, since CJ LOVES when I cook on the stove top, is that it’s way less intriguing for him, as I pop it in the oven and there really isn’t anything to “see” like when I use the frying pan. And although the oven is hot, it doesn’t have the same mystique as the flames used on the gas range.
All in, I would do it again. It was a great mix of leftovers and fresh eggs, satisfying, simple and delicious.
Any good egg recipes and resources? I’d love to learn a new way to cook them! Do share!
Have a great day!