Today’s Lunch: Better For You Baked Eggs
Well-intentioned thought: If I make something beautiful and delicious, my appetite will return.
Reality: Even if I manage to eat it, I can’t taste it.
If you didn’t figure it out already, I’m still sick. More sick! Just really freaking sick and I hate it. Baked eggs came to mind for lunch today since it involves putting it right in the oven and not tending to a pan, so I thought this might whet my appetite. Not really. Still pretty though!
Most baked egg recipes call for heavy cream, two eggs, butter, and bacon. I cut most of this out and it still makes for an absolutely delicious meal (which I couldn’t taste today, but I’ve made this before!).
- 1 whole egg, 1 egg white
- 1/4 cup raw spinach
- 4 tomato wedges
- 1 Tbsp skim milk or 1%
- 1 tsp olive oil
- grated parmesan
- salt, pepper
One thing you do need to make baked eggs is a ramekin which is that white ceramic bowl holding my eggs. Luckily they are super cheap and can be found at any kitchen supply stores.
Set oven to 350. Coat bottom of ramekin with olive oil. Cover bottom of ramekin with raw spinach. Place tomato wedges to form a nest. Pour one whole egg and extra egg white into the space in the middle. Add milk. Grate cheese on top and sprinkle with salt and pepper.
I baked mine for 15 minutes, but it’s done when the whites of the eggs are just set.
Hopefully the next time I make this I’ll actually be able to taste it!
I make something similar in the microwave when I’m lazy… Why didn’t I think of doing it in the oven!?!? Jeez, haha! Looks great!