Take it from me, baked eggs is the most satisfying morning breakfast dish, fit for a group! I fell in love with this recipe after my dear friend Emily made it for a few of us ladies at her beautiful new apartment in the UES. After tasting the morning divine-ness, she told me it was the simplest recipe to whip up! I tried it myself just this last weekend for some friends and it was a hit. It takes about 30 minutes total and is enough for about 4-5 people!
1 tbs EVOO
1 clove garlic
1 14.5 ounce can diced tomatoes
2 handfuls of fresh spinach
8 brown eggs [separated yolk from egg white]
First, place the oil in a skillet and bring the stove to medium heat. Add the minced garlic and heat for about 1 minute. Next add the tomatoes and a dash of salt and pepper. After 3 minutes of cooking the tomatoes, add the spinach. Cook the spinach in the pan with the rest of the ingredients for another minute.
Transfer this mixture to a round baking dish [about 2 quarts].
Next it is time to separate the eggs. I taught myself how to do this! First get two bowls + place them side by side. Next, crack the eggs, cradle the yolk and let the whites fall into a bowl below. Place the yolk into it’s own bowl.
Once you have separated the eggs, pour the egg whites across the spinach and tomato mixture. Lastly, place the whole yolks over the top.
Place the dish in the oven for about 20-22 minutes. ..and VOILÀ! Delicious breakfast is served.