September 11, 2014
ITALIAN BAKED EGGS....SCENES OF AUTUMN PAST
My children LOVE egg on toast for breakfast. This is my version of kicking it up a notch and will be a little heartier than just the normal concoction! I know they are going to love this! Do you ever notice when you eat a good breakfast, you can have more energy throughout the morning? You may even find that you are not quite so ready for a big lunch...perhaps a salad, rather than a burger and fries! Are you listening "o' husband of mine?"
Autumn is such a beautiful time of year...especially in Atlanta!
These are some of my favorite scenes of Autumn pasts.
Our favorite place to gather and enjoy a glass of wine in the gloaming
Miss Abbie...happy to play in the leaves
That tree is a picture postcard in both fall and spring
Luke looks like a little woodland munchkin while walking through the autumn woodlands
Remembering Kennebunkport in autumn
Now ...how about some breakfast!
ESTELLE'S ITALIAN BAKED EGGS
2 slices of whole grain bread
1 cup shredded mozzarella cheese (about 4 ounces)
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup loosely packed baby spinach leaves
2 large eggs
Freshly ground black pepper
1 tablespoon finely grated Parmesan cheese
Heat the oven to 400 DEGREES F.
Meanwhile, place two pieces of whole grain bread on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each bread slice.
When the oven is ready, place the bread slices on a baking sheet. Crack 1 egg into the nest of each slice and season it with salt and pepper. Bake until the egg whites are set, about 15 minutes (the yolks will still be runny).
Remove the baking sheet from the oven and transfer the eggs on toast to a cutting board. Sprinkle with the Parmesan, and serve immediately.