Monthly Archives: July 2011

Spinach Egg Cups

I love eggs! Particularly now that I’m pregnant, I have been eating eggs almost every morning for breakfast.  They are low carb, gluten free, full of protein and good for the little one growing inside me!

Brian and I were having a friend over for breakfast and I wanted to make an egg dish that I had never made before.  Brian thinks it’s funny that I often try out new dishes on company before trying them out on just him, but it usually seems to work!  I have always wanted to bake eggs in cups because then you don’t have to watch over them on the stove or take care to put them carefully into poaching liquid.  So I did a little research on baking eggs in cups and found a whole bunch of recipes that looked appealing.  I took a few ideas from others and then added in my own twists. If you would like to make these dairy free, just leave out the cheese and they will still be delicious!

It would be easy to play around with this recipe…I was thinking of doing an egg baked with tomato or one with mushrooms.  You could add all sorts of different spices or different cheeses to change things up a bit as well.  So many possibilities!

For the brunch we had:  spinach egg cups, blueberry multigrain pancakes, maple apple chicken sausage and fruit salad.

FYI-these still taste great re-heated the next day for breakfast (although the yolk will firm up a bit more).

Spinach Egg Cups

Ingredients:

1-2 T extra virgin olive oil
3 garlic cloves, minced
12 oz baby spinach (2 bags)
4 eggs
Grated Parmigiano-Reggiano cheese
Salt
Red pepper flakes to taste

1. Preheat oven to 350.

2. Spray 4 ramekins with cooking spray. Set aside.

3. Heat oil in large pan over med high heat. Add garlic and cook for 30 seconds. Add spinach to pan. Turn heat down to medium and cook until all spinach is wilted. Salt spinach to taste.

4. Divide spinach into ramekins.

5. Crack an egg over each pile of spinach.

6. Sprinkle tops with grated cheese and red pepper flakes (if desired).

7. Place ramekins inside of a small glass baking dish.

8. Bake for 20-25 minutes. Yolks will be runnier at 20 and firmer at 25.

~Serve with toast or eat on its own~

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Filed under breakfast, gluten free, grain free, low sugar, nut free, vegetarian

Garlic Scape Soup

Garlic scapes are the jewels of late spring/early summer.  Scapes are the “flower stalks” of hard neck garlic plants.  Farmers cut off the scapes so they do not inhibit the growth of the bulb.  Scapes are beautiful and delicious and can be found at farmer’s markets this time of year.  Read more about scapes here.

I discovered garlic scapes last year at the Montclair Farmer’s Market and have been waiting patiently for them to reappear at my new local market in Sunnyside.  Low and behold, they did!  There are a lot of different scape recipes out there on the good ol’ internet that I want to try such as scape pesto and scape carbonara.

However, I have an amazing cookbook, Super Natural Cooking, by Heidi Swanson of 101 Cookbooks.  I constantly leaf through this cookbook, staring at the gorgeous photographs and dreaming of making every recipe.   One recipe has been on my mind for quite some time now-Garlic Scape Soup.  It is a simple recipe that yields a fantastically green-colored luscious soup.  Unfortunately, when I went to make the soup, I realized that I only had half the amount of garlic scapes that I needed, so I made a few substitutions.  The soup was still delicious! I definitely recommend buying this book (or her newer cookbook, Super Natural Every Day) and making this soup!

I served this soup alongside some crusty bread and a caprese salad.  A delicious, light, vegetarian summer meal!

The next time I make this soup I want to drizzle a bit of truffle oil over the top courtesy of The Filling Station.

Garlic Scape Soup

adapted just slightly from Super Natural Cooking by Heidi Swanson

Ingredients:

2 tablespoons extra virgin olive oil
1 dozen garlic scapes, chopped
3 garlic cloves, minced
3-4 scallions, chopped
3 large russet potatoes, unpeeled and cut into 1/2–inch pieces
5 cups vegetable stock
3 large handfuls baby spinach leaves
juice of ½ a lemon
kosher salt and black pepper to taste
¼ cup half & half

Directions:

1. Heat olive oil in a large soup pot over medium heat, then add the scapes and sauté for 2 minutes.  Add the garlic and scallions and sauté for 1 additional minute.

2. Add the potatoes and stock, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the potatoes are cooked through.

3. Remove from heat, add the spinach and puree using a hand blender. (I was at my mom’s house and she does not have a hand blender.  I had to use her food processor, which worked fine.  Just make sure to process the soup in batches so the hot liquid doesn’t come squirting out and burn you.)

4. Season soup with lemon juice, salt and pepper.

5. Stir in the half & half.

6. Pour into bowls and serve!

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Filed under gluten free, grain free, low sugar, main dish, soup, vegetarian