So last month I participated in an egg challenge. This wound up opening the door to the world of eggs, a world that I wasn’t very familiar with prior to the International Incident which in a way was the point of the exercise. I wound up going thru my cook books and checking out all of the egg recipes I had skipped over, yet I kept going back to baked eggs. So I decided to keep experimenting with them and seeing what other delicious taste combinations I could find. Once upon a Thanksgiving ago I found that mashed potatoes and eggs go together really well in the form on a delicious mashed potato omelett. I decided to take that concept and add to it, while changing it from a cheesy omelett to the power house that is a baked egg. Some googling let me know that this was actually very similar to a dish known as Irish Colcannon minus the meat…and with some veggie changes. So in tribute to that ancient recipe I am dubbing these Irish Eggs.
1 lb potatoes, diced
1 tbsp butter
1/4 cup milk
1 lb spinach, thawed and chopped
1 onion, chopped
2 oz cheese, shredded
1. Bring a large pot of water to a boil and add the potatoes. Cook until the potatoes are tender, then drain and mash. Add seasoning to taste along with butter and milk.
2. Preheat oven to 375.
4. Spread the mashed potatoes on the botton of an 9×9 pan. Add the spinach over top. Create four wells in the spinach/mashed potatoes add crack the eggs into the wells. Top with cheese
5. Bake for 15minutes, or until eggs are fully cooked. Enjoy!
Another simple dish that is perfect for a filling breakfast or a light dinner. I am now officially a fan of baked eggs and I look forward to figuring how many other ways I can prepare them. I am also going to attempt to do a poached egg as well at some point…maybe…
Confession: I have never eaten or cooked with Lavender before. I once saw a Lavender Scone at a bakery outside of Pittsburgh but didn’t order it, instead I went for the classic Maple Scone. So when I saw that lavender was the “secret ingredient” for the International Incident Party I was nervous. I thought about skipping this month or feigning a last minute illness and then realized that this was a good thing. I normally stick to recipes that are vegetarian version of the comfort foods I grew up with, or the vegetarian versions of meals I see at restaurants. This was a chance to branch out and do something different. So I decided to go all out and not only use a new ingredient but try a new cooking technique. When I was growing up occasionally my dad would go all out and become a short-order chef for the morning. Mostly we stuck to simple egg orders but every now and then he would make crepes for us. Delicious yummy crepes with random stuff inside of them or just a basic crepe with some cream cheese and maple syrup. So I found an old school recipe for crepes and started experimenting. After finding the right batter I decided it needed more than just a normal filling, it needed a special lavender infused filling. So I got out the food processor and had some fun with that as well. In the end only one crepe survived…something about over greasing and then under-greasing the pan…but just needed one crepe for the picture with the right filling and that’s what we got.
Ingredients for Crepe:
1/2 cup milk
1/3 cup all purpose flour
2 tsp lavender, crushed
1 pinch salt
1 tsp vegetable oil
1 tbsp butter
1 1/2 cups baby bella mushrooms, diced
1 cup green pepper, diced
1/2 onion, diced
3 tbsp Feta Cheese
1. Preheat the oven to 350. Use some of the butter to grease two oven-to-table style ramekins.
2. Put the remaning butter in a small frying pan and heat over medium heat. Add the mushrooms and cook for 5 minutes, then add the onion and peppers. Cook for an additional 5 minutes, until the onion starts to turn translucent.
3. Divide the vegetable mixture between the two ramekins. Crack the eggs into a small bowl and season with salt and pepper. Pour into the ramekins and then top with the Feta Cheese. Bake for 15-20minutes, or until the egg is cooked all the way through.
Fast, simple, filling, and delicious! The perfect meal for weekend morning, or even a light dinner. I’m hoping this blog party will be the first of many…I just need to make sure I note the time difference better next time!