We get up obscenely early in the morning and cooking breakfast is the last thing I want to do. However, I want my DD to have something healthy and filling to eat. I won’t lie, most days breakfast is rarely filling or particularly healthy. But I keep trying to think of something that can be eaten fast and that she will like.
While watching the show Recipe Rehab on television the other day I was inspired to make this dish. I liked the idea of a ramekin. I own several, but have never used one for its intended purpose!!
The initial trial yielded a non-running yolk (20 minutes at 350 degrees). The next trial was in the morning before school. I used the egg white only that time. My DD reports that the spinach was not as crisply done as the previous evening. Therefore, I need to increase the baking time because the mix was coming out of the refrigerator.
My intent with this recipe is to fill several ramekins and freeze them. I know that potatoes do not freeze well because they become mushy, but I am going to try anyway. I don’t think that will be a problem, but will let you know.
4-5 cloves garlic
½ yellow onion
4 red potatoes (they were ~ the size of my fist)
Spinach (I used frozen, thawed it and squeezed out the water)
Mushrooms (I used portabella because that is what I had)
Mozzarella cheese, shredded
Preheat oven to 350 degrees
Chop up first 3 ingredients. I actually ran the potatoes through the potato slicer and then chopped them. It was faster and helped me cut them roughly the same size. Sauté potatoes until almost done. About half way through add garlic and onion. Season to taste. Cook until potatoes are almost done. Season the spinach and add to skillet. Stir to combine.
Spoon into individual ramekins, crack one egg on top, season with paprika and cover with ~2T of cheese.
Cook for 20 minutes (if cooking immediately) or until egg is done to your liking.
Suggestions for future: Use sweet potatoes (I only had red potatoes or would have initially used sweet), increase cooking time if refrigerated. Add meat.