I know that I’ve mentioned my lack of enthusiasm when it comes to breakfast in the past. And by mentioning it again I risk the chance of making it on every person’s hate list, but it’s true. It’s not that I hate breakfast, it’s just not my favorite meal of the day.
There is so much more food variety you can have for lunch or dinner. The savory varieties are endless: pizza, Italian subs, pasta, Pad See Ew, need I say more? And although it may not seem like it thanks to the endless cookie and cake recipes I’ve forced you to eat with me, I really have more of a savory tooth than a sweet tooth. Especially when it comes to breakfast.
I will always choose a porkroll egg and cheese over pancakes every day. Except maybe french toast, which I always order with a side of homefries because every meal needs to include some type of potato dish.
But I digress. A few weeks ago, Meg and I decided to go to brunch in the city and I will never look at breakfast or lunch the same way again.
Brunch is the most wonderful meal. It gives you the perfect opportunity to eat fancy breakfast food all with a tall glass of mimosa. Or a cinnamon schnapps hot chocolate since I can’t drink anything with carbonation. And it’s just relaxing. Waking up around noon, taking the subway downtown and spending an hour or two just talking and enjoying delicious food, that’s how I want to spend every morning.
These Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs will make the perfect addition to your Easter brunch. They are flavorful and the perfect in-between breakfast and lunch meal. I wish the restaurant we ate at had these eggs on the menu, not that my eggs benedict was anything but delicious, but it had nothing on these eggs. I managed to scarf down two of them the other morning and then immediately regretted that decision when I realized I just ate two whole eggs. Oh well.
Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs
Created by How Sweet It Is
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
3 ounces fresh baby spinach
4 ounces fontina cheese, freshly grated
4 large eggs
1-2 tablespoons heavy cream
1/2 teaspoon pepper
1/4 teaspoon sea salt
1 tablespoon unsalted butter
1 garlic clove, minced or pressed
1/3 cup seasoned panko breadcrumbs
Preheat oven to 400 degrees. Spray a 8×8 baking dish with cooking spray.
Layer the fresh spinach on the bottom of the baking dish and sprinkle 1/2 of the grated cheese over top of the leaves. Then randomly place the eggs over the top of the spinach leaves. Cover the eggs with salt and pepper and then drizzle the heavy cream over top of them. Sprinkle with the remaining cheese and bake for 20-25 minutes, check on the eggs halfway through and see if they are done to your liking.
While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles and cooks. Once it starts to turn brown, remove from the heat and whisk for an additional 30 seconds. Let the butter sit for a few minutes, then add in the garlic and continue to whisk. Add in the panko breadcrumbs and stir to coat.
Once the eggs are finished cooking, remove from the over and sprinkle with the brown butter breadcrumbs. Serve immediately and enjoy.
These eggs are the bomb-diggity, and yes I did just say the bomb-diggity.