Friday, September 24, 2010

Foodie Friday: Flower Egg in a Basket with Spinach and Tomatoes

Photo credit: Michelle Loy. Copyright 2010. All rights reserved.

In search of something new and savory for breakfast, I recently turned to something old as it turns out...Egg in a Basket! I spotted the idea in one of my fave cookbooks Ellie Krieger's So Easy: Luscious, Healthy Recipes for Every Meal of the Week. I tried her tasty version, Egg in a Basket with Turkey and Asparagus, but I decided to try my own spin-off. This was super simple, satisfying, and fun. My daughter was very excited once she saw me pull out the flower cookie cutter, too! It's a fun one to do with the kids, and you can really be creative with it. Enjoy!

Flower Egg in a Basket with Spinach and Tomatoes
Adapted from: Ellie Krieger So Easy: Luscious, Healthy Recipes for Every Meal of the Week, 2009.

4 slices 100% whole wheat bread
4 eggs
Olive oil cooking spray
4 cups baby spinach
1 cup grape tomatoes, halved
1 clove garlic, minced
1/2 Tbsp olive oil
Salt and freshly ground pepper to taste
2 to 3 inch cookie cutter (or even a glass)

  1. Use a 2 to 3-inch cookie cutter or the top of a glass to cut an opening in the center of each slice of bread. Save the cutouts.
  2. Heat olive oil in a medium pan over medium-high heat. Toss in garlic and saute for about 1 minute. Add tomato halves and saute for 1-2 minutes. Gradually add the spinach to the pan, about 1 cup at a time, and saute until wilted. Season with salt and freshly ground black pepper to taste. Remove from heat and transfer to a plate with foil cover to keep warm.
  3. Spray a large pan with olive oil cooking spray and place over medium-high heat. Place two slices of bread and cutouts in the pan. Break one egg into the center hole of each slice of bread. Cook until the whites of the eggs are set, about 2-3 minutes. Gently flip the bread-egg and cutouts over and cook on the other side, about 1 minute. Remove from heat. Repeat with the other bread slices, eggs, and cutouts.
  4. To serve, top each slice of bread with the spinach and tomatoes and serve the toasted cutout on the side.
*You can also serve this with no toppings or experiment with other toppings like a sprinkling of mozzarella cheese or the turkey-asparagus combo.

Serves: 4
Nutritional Information:
Calories: 219 Carbohydrate: 25 g Fat: 10 g Saturated fat: 2.4 g Monounsaturated fat: 4.2 g Protein: 11 g Cholesterol: 212 mg Fiber: 4 g Sugar: 5 g Sodium: 389 mg
Good source of: omega-3 fatty acid, thiamin, niacin, vitamin C and E, iron, potassium, and zinc.
Excellent source of: riboflavin, vitamin B6, B12, and A, folate, and magnesium.


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