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Wow – where has October gone? Seriously – I feel like Fall is almost over and I haven’t had a chance to realize it! Ah….work deadlines and work trips. I just got back from Seattle – I was there for a week – it was pretty fun to travel to Seattle – but I am pretty happy to be home! To be completely honest it’s awesome to not have to cook and clean – but that fades after two days and then I start really missing home and Mr. N!

Sunday morning I wanted to make something special for myself and N for breakfast so I decided to go with these baked eggs. These are pretty simple….and delicious….and totally adaptable to whatever you have on hand. Oh, and you’ll need ramekins. I used some relatively large ones….

Here’s what you’ll need: eggs, spinach, potatoes, garlic, turkey sausage links, parmesan cheese, and salt and pepper.

Side note: I’ve made these before with bresoala, fresh mozzarella, tomatoes, and basil – just stating that to show you how versatile this dish is.

First things first – cook the turkey sausage links per instructions on your specific package (turkey bacon would be delicious in this as well).

While the sausage is cooking get the potato prepared. I used 1 large potato for 2 (large) servings. To save a ton of time I pricked the potato and cooked it in the oven like I was cooking a baked potato. I took it out 2 minutes before it was completely done in order to keep the potato from becoming mashed potatoes.

After the sausage is done remove them from the pan and set aside. In the same pan add 1 t. olive oil or butter and saute the spinach. I used a 6 ounce package of fresh spinach. While that is cooking add in 2 minced garlic cloves – stir until the spinach is wilted – making sure not to burn the garlic.

Now, allow your potato to cool a little and then remove the skin. I simply used a paring knife and took the skin easily off. Then chopped into medium size chunks.

It’s time to assemble!

Spray the ramekins with cooking spray and put a layer of potatoes on the bottom (half of the potato). Sprinkle over a little salt and pepper, and 2 t. of parmesan cheese.

Put half of the garlic spinach on top of the potatoes and then add half of the sausage links (cut into bite size pieces).

Break three eggs into a separate bowl and then add ontop of the sausage. This seems like the yolks will break – but be careful not to drop them hard onto the sausage – just kind of slide them out of the bowl into the other bowl – and they will be perfectly fine!

Sprinkle the eggs with salt and pepper and 2 t. of parmesan and 1 t. butter.

Place ramekins onto a baking sheet (this just makes it so much easier to pull these bad boys out of the oven!) and place into a 400 degree preheated oven.

Bake for 12-15 minutes depending on your oven and depending on how dippy you want your eggs.

Remove from the oven and allow the baked eggs to cool for 5 minutes — remember — those ramekins stay hot for a while! So make sure you use your oven glove when transferring to a plate.

Serve with whole wheat toast and eat away!

Hint: you can prepare these early in the morning and keep in the fridge until ready to bake. Good hint if you have guests over.

The yolks are a little runny and the combination of flavors is great! I like to take bits and place onto the toast – so good! Hope you enjoy!

Baked Eggs w. Garlic Spinach and Potatoes
Serves 2 (pretty large servings…)

Ingredients:
6 eggs
6 ounces fresh spinach
1 large potato
2 garlic cloves, minced
6 turkey sausage links
8 t. parmesan cheese, separated
salt and pepper
2 t. butter

Directions:

  1. Cook the turkey sausage links per instructions on your specific package (turkey bacon would be delicious in this as well).
  2. While the sausage is cooking get the potato prepared. To save a ton of time I prick the potato and cook it in the oven as if cooking a baked potato – about 4 minutes.
  3. After the sausage is done remove them from the pan and set aside. In the same pan add 1 t. olive oil or butter and saute the spinach.
  4. Add in 2 minced garlic cloves – stir until the spinach is wilted – making sure not to burn the garlic.
  5. Allow the potato to cool and then remove the skin. Use a paring knife and take the skin easily off. Then chopped into medium size chunks.
  6. Spray the ramekins with cooking spray and put a layer of potatoes on the bottom (half of the potato). Sprinkle over a little salt and pepper, and 2 t. of parmesan cheese into each ramekin.
  7. Put half of the garlic spinach on top of the potatoes and then add half of the sausage links (cut into bite size pieces).
  8. Break three eggs into a separate bowl and then add ontop of the sausage.
  9. Sprinkle the eggs with salt and pepper and 2 t. of parmesan and 1 t. butter.
  10. Place ramekins onto a baking sheet (this just makes it so much easier to pull these bad boys out of the oven!) and place into a 400 degree preheated oven.
  11. Bake for 12-15 minutes depending on your oven and depending on how dippy you want your eggs.
  12. Remove from the oven and allow the baked eggs to cool for 5 minutes — remember — those ramekins stay hot for a while! So make sure you use your oven glove when transferring to a plate.
  13. Serve with whole wheat toast and eat away!
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