Friday, July 16, 2010

Weekend Plans: Breakfast in Bed

Breakfast is such a treat.  Ryan and I are (far too) often out on a mid-week morning having breakfast somewhere in the city.  While I prefer the cheery atmosphere and Mexican inspired flavors of Golden West Cafe, my fiance prefers the quirk, kitsch and no frills breakfast choices at Paper Moon Diner (click on the link and get a feel for the utter weirdness that is Paper Moon).

The best thing about breakfast, though, is that you can create a delicious meal right at home, without too much trouble. 

Recently, I was inspired to stay in and cook at home thanks to this fabulous, fresh recipe found on NPR's website, Kitchen Window.

Eggs Baked with Spinach and Feta in Tomato Shell

"This is one of my favorite breakfasts. It is quick, healthy and delicious. If you slice through the middle, you will see the red of the tomato, green of the spinach and white and yellow from the egg all piled on top of one another. It is great for entertaining or even a multitasking morning: Finish getting ready as they bake away in the oven. The recipe is adapted from 60-Minute Gourmet by Pierre Franey (Times Books 1992). " -Eve Turow of NPR.

Here's the Recipe:

You'll Need:

4 large ripe tomatoes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 medium eggs
4 tablespoons feta cheese
1 pound spinach


Preheat oven to 425 degrees. Cut off tomato tops and set aside (may be used later as garnish). Run a paring knife around the inside edge of the tomato and scoop out insides, creating a tomato shell. Sprinkle the insides with salt and pepper and turn the tomatoes upside down on a towel to dry and drain out any excess liquids.

In the meantime, steam or saute the spinach. To steam, fill a pan with a thin layer of water and bring to a boil. Turn off the burner, add the spinach and cover the pan until the spinach wilts. Drain out excess water once the spinach is cooked. Stand the tomatoes right side up in a pan, and place approximately 1/4 cup spinach into the bottom of each, pressing down to make room for other ingredients. Break an egg inside each tomato shell. Sprinkle with salt and pepper and feta cheese. Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately.

*Recipe borrowed from NPR's Kitchen Window


Think about all the delicious variations this recipe could yield! Chevre goat cheese or even a nice Brie instead of Feta?  Sauteed sweet peppers and broccoli instead of spinach? You could even substitute the tomato shell for a sweet pepper and do a breakfast stuffed pepper, adding cheese, veggies and an egg to the inside of a small green pepper. 

Weekend Plans? Breakfast in Bed, my friends.  I hope your weekend is restful, cheery and just wonderful.  Enjoy some sunshine!

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