Baked eggs with spinach, tomato, feta, and basil

Today I made lunch for a few of my favorite people.  There was tofu with tomatoes and spinach, and tofu replacing chicken in the peapod/noodle/black bean sauce recipe, and there was a runny attempt at frozen banana ice cream. (Note:  You should make this a day before and freeze it for at least 24 hours, or what you will end up with is cold baby food).

Tonight’s dinner was an attempt to replicate my favorite brunch dish from Julius Meinl, eggs that are baked in a crock with other savory things.  I didn’t quite get the texture right – Maybe I overcooked them? Didn’t use enough liquid?  But the end result was still pretty great.

Step 1:  Put some spinach in the crock.

Step 2:  Put a small chopped tomato and some crumbled feta in the crock.    Note:  More feta next time. 

Step 3:  Chop some basil leaves and add them to the crock.  Note:  Use an extra leaf or two next time.

Step 4:  Add a pat of butter, cut into a few small pieces, and two fresh eggs.  Sprinkle with sea salt and fresh ground pepper.

Step 5:  Cover and pop into a 300 degree oven for 20 minutes or until eggs are set to desired doneness.

Step 6:  Open the crock!

I cooked them a hair too long – I would like to figure out how to get firm whites and runnier yolks.  But the recipe is tasty and adaptable to whatever you have around.  Next time I want to brown some potatoes and cubes of ham steak with onions and rosemary.

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