Breakfast

All posts in the Breakfast category

Recipe Swap: Pumpkin Scones with Maple Glaze

Published October 5, 2012 by jenmatteson

The latest recipe swap theme was breakfast.  I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings.  I was excited and worried all at the same time.  I’ve been wanting to make something pumpkin this fall, but wasn’t sure what.  However, pumpkin is usually hit or miss, as not everyone likes it.  Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.

Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful.  The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide.  If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares.  Obviously, this didn’t affect the taste of the scones, just how many I had.  As you can tell by my picture below, I had 6 really long pieces.  I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally.  The plus side is that I’d have 4 more scones!  Smaller, of course.

When making the glaze, I thought it might be too sweet as all I could taste was sugar.  However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.

The scones were excellent, and the glaze was perfect.  The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance.  The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe.  The only down side is that I still have 2/3 of a can of pumpkin 😉  I am thinking there might be more pumpkin recipes to come.

**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin.  However, I could (should) have just make more scones because they were gone before I knew it.  My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him.  Nate absolutely loved these, and has pretty much eaten the rest of the batch.  I think I’ve had two 😦

Pumpkin Scones

Source: Sweet Beginnings
Servings: 12

Ingredients:

For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
1 egg

For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup

Directions:

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.  Transfer to food processor work bowl.  Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).

3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg.  Fold into dry ingredients and form dough into a ball.  Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.

4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares.    Then cut an X into each square, making twelve triangles.  Place on prepared baking sheet.  Bake until browned and flakey, about 14-16 minutes.  Cool on wire rack.

5.  While scones are baking, in a small bowl, add confectioners sugar and vanilla.  Stream in maple syrup while whisking until glaze reaches desired consistency.  Drizzle over scones while on cooling rack.  Let cool completely before storing.



Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

Rosemary Olive Oil Bagels

Published September 30, 2012 by jenmatteson

I had a whole day of cooking this weekend, and I decided I needed to get back to my 30 before 30 list.  So my day of cooking really turned into a day of baking.  I’m really getting better…at least, I like to think so.

I decided to go with bagels, and my absolute favorite bagel at our local shop is rosemary olive oil.  Speaking of the local bagel place, Nate used to work there when he was in high school, so I was a little intimidated baking bagels for a former bagel baker.  At least I actually made the dough 😉

We had dinner with Nate’s parents last night, and just before we were leaving, Mama Marsha asked if we needed all sorts of veggies.  I said no (as we still have far too many tomatoes and cucumbers), but I could use some rosemary if she has any.  Of course she did, so she just pulled it right out of her garden and gave it to me.  Score!

I have had Hezzi-D’s recipe saved for quite some time, so I’m so happy that I finally got to try it out.  Her recipe was for jalapeno cheddar bagels, which I’m sure Nate would have loved, but not me.  She also had salt bagels, which really didn’t interest me, either.  I figured it wouldn’t be too difficult to swap out the additions and add in my own.  I divided the dough in half, and made one half rosemary olive oil, and the other jalapeno onion.  The recipe is written to make 8 rosemary and olive oil bagels.

These tasted just like (Nate says better) than the local bagel place’s rosemary olive oil bagels.  I absolutely loved them and am surprised as to how easy they really are!

Rosemary and Olive Oil Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
2 tbsp olive oil, plus more for drizzling
3 quarts water with 1 tbsp sugar
2 tbsp rosemary, chopped

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy (The picture to the right is what your yeast should look like when it’s ready).  Add salt.

2. Slowly add in 2 cups of flour and 2 tbsp olive oil.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in rosemary.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Drizzle each bagel with olive oil and spread on top using your finger.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

No-Bake Energy Bites

Published September 1, 2012 by jenmatteson

I love a good granola bar, and not the kind packed full of preservatives and other ingredients I can’t even pronounce.  I mean the really good for you granola bars, with real, whole ingredients.  I was thrilled to come across these no-bake bites from the Dainty Chef and try them out.

The best part is that you can substitute ingredients if you prefer something else, but I liked the sound of the original combination.  The only change I made was using dark chocolate chips.  These were a little difficult to roll up, feeling like I got more on my hands than I did in the bites themselves.  Maybe next time I’ll spray my hands with cooking spray (or I suppose I could invest $5 into a cookie scoop!), because there will be a next time.  Or even try putting them in a pan and cutting them into bars.

These would be a great little snack for camping or hiking, good for the kids, and perfect for back to school.  Speaking of kids, Nate likes to put a couple of these in his lunch and really enjoys them.  They really fill you up.  I love the coconut, though I know most people either love it or hate it, and the peanut butter with the dark chocolate combination is heavenly.

No-Bake Energy Bites

Source: Adapted from Dainty Chef
Servings: 15-20 Bites

Ingredients:

1 cup rolled oats
2/3 cup toasted coconut flakes
1/3 cup ground flaxseed or wheat germ
1/2 dark chocolate chips (sub your favorite)
1/2 cup peanut butter
1/3 cup honey
1 tsp vanilla

Directions:

1. In a medium bowl, combine oats, coconut flakes, flaxseed/wheat germ, and chocolate chips.  Stir in peanut butter, honey, and vanilla until well combined.  Refrigerate for at least one hour.

2. Using a cookies scoop or your hands, roll the mixture into 1-2″ balls.  Store in an airtight container and refrigerate for up to two weeks.

Blueberry Banana Oat Muffins

Published July 15, 2012 by jenmatteson

It’s hot.  Really hot.  And what is a good idea when it’s hot?  Baking of course 😉

Right, so not the best of ideas, but I needed to spend some time inside after my insanely hot run this morning.  Plus,  I haven’t baked tried to bake anything in a while.  I had a brown banana I threw in the fridge last week, so I’d had baking on my mind for a few days.  My original intent was to make banana bread with strawberries, so I could use up what I already had.  Plus, I only had one banana and I thought the bread would need a little more flavoring.  Well, the strawberries had seen better days, so they made the fateful trip to my compost bin.  But, I did have blueberries, so I figured, why not throw those in there.  Additionally, I still had a cup of rolled oats from my whole wheat pancakes with oats and strawberries, so why not throw those in the mix too.

I had my loaf pan out, oiled and ready to throw my batter in there, but then it hit me.  We aren’t going to eat an entire loaf of bread before it goes bad, why not make mini muffins and freeze half of them – although my freezer is seriously lacking any extra room right now.  But, I’ve never used my mini muffin pan for making mini muffins, so I figured it was about time.

I went off a basic banana bread recipe I had in my recipe binder, but honestly, I have no idea where it came from.  I tried searching the web, but with no matches.  Anyway, I altered it so much by using more milk, butter instead of margarine, adding oats, blueberries, vanilla extract, and cinnamon.  I guess I really am becoming somewhat of a baker!

The muffins were fluffy and moist, and the blueberry-banana combination with cinnamon was a great touch, though I probably would have added more cinnamon next time.  Speaking of bananas, does anyone think of the Gwen Stefani song whenever you spell it.  “This sh*t is bananas, B-A-N-A-N-A-S.”  Yeah, me either.

Blueberry Banana Oat Muffins

Source: Adapted from a banana bread recipe I had in my binder, Author Unknown
Servings: Makes 36 mini muffins

Ingredients:

2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup butter
1 egg (I used egg substitute here)
1/2 cup skim milk
3/4 cup mashed banana (I used one large banana)
1 cup blueberries, separated
1 tsp vanilla extract
1 tsp cinnamon
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees.  In a medium bowl, sift together flour, baking soda, baking powder and salt.

2. In the bowl of a stand mixer, cream sugar and butter together.  Add in egg and mix until combined.  Slowly add in dry ingredients.  Once combined, drizzle in milk while the mixer is going.  Add vanilla extract, cinnamon, bananas and 1/2 of the blueberries (I like to add only half of the blueberries now so some are broken and the blueberry flavor infuses the entire muffin, and then fold in the remaining blueberries so they are whole in the muffins).  Fold in remaining blueberries and oats.

3. If using muffin wrappers, place those in the muffin tins.  Otherwise, spray tins with olive oil.  Fill each tin with about 1 tbsp of the batter and bake for 15-17 minutes, until muffin tops are brown and slightly crisp.  Remove from muffin pan and cool on wire rack.

Bacon Blues?

Published July 7, 2012 by jenmatteson

Who doesn’t love bacon?  Seriously.  I generally try to eat healthy, but there are some things that are just better with bacon.  There really is no substitute.  Have you ever tried turkey bacon?  If not, don’t bother.  It really doesn’t even come close to bacon as a substitute.

One thing that isn’t so awesome about bacon is that it splatters grease everywhere when you fry it; it gets all over your stove top, countertops, sometimes even on you.  I hate frying bacon.  But a great way to cook it without the hassle is in the oven.  If you place the bacon strips on a wire rack with a baking sheet underneath and bake at 400 degrees for 15-20 minutes, or until it reaches desired crispness.  Viola!  Less mess, less grease, and perfectly cooked, crisp bacon.

Another thing that is not always so great about bacon is the way it’s packaged.  If we are eating bacon, we are eating maybe 4-6 slices at a time.  Well, have you ever tried to take just a few slices off a slab of frozen bacon?  You really can’t without destroying the bacon slices, or completely unthawing the entire slab.  If you take an extra 5 minutes when you get your bacon home from the grocery store to separate and freeze the strips, then you’ll be able to grab just one or two slices at a time when you’re ready to use.

Line a baking sheet with wax paper.  Lay strips of bacon in a single layer on wax paper and freeze.

Once bacon is frozen, about one hour, you can just peel each strip off the wax paper, throw in a gallon sized zip-top bag, and boom!  Bacon at your fingertips in an instant.

What’s your best time-saving tip in the kitchen?

Whole Wheat Pancakes with Oats and Strawberries

Published July 4, 2012 by jenmatteson

I couldn’t tell you the last time I had a pancake, before this morning.  We rarely go out for breakfast, and when we do, I don’t get pancakes.  But I like pancakes, so why haven’t I made them at home in years?  As you may have noticed, I’ve been on a whole wheat kick lately, and I had whole wheat pancakes on my 30 Before 30 list.  I saw these Raspberry Oat Whole Wheat Pancakes and thought they’d be perfect!

Not only is today Independence Day, but it’s also Nate and my’s anniversary, so I thought I’d make a special breakfast.  We were both already up and out of the house by 7 am, but I was looking forward to pancakes after my morning run!  These are somewhat thick pancakes, but very filling, and even better, very healthy.  The recipe made 8 pancakes, but I could barely put down two, and Nate struggled with this third.  The hint of cinnamon is an excellent background flavor, without being over powering.  Instead of raspberries, I used strawberries since they were on sale.  They gave the pancakes the perfect amount of sweetness, and topped with just a touch of pure maple syrup, heavenly!

Whole Wheat Pancakes with Oats and Strawberries

Source: Simple Craves and Olive Oil
Servings: 8 medium-sized pancakes

Ingredients:

1 tbsp distilled vinegar
1 1/4 cup less 1 tbsp milk
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 egg whites
3/4 tsp vanilla extract
1/2 cup strawberries, sliced small

Directions:

1.  Add vinegar to liquid measuring cup.  Add milk up to the 1 1/4 cup mark.  Pour into medium-sized bowl and add oats.  Set aside and let sit for 10-12 minutes.

2. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

3. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peeks on medium until frothy and fluffy.

4. Heat griddle pan over medium heat and spray with non-stick cooking spray.  Add vanilla extract to milk and oats.  Whisk in dry ingredients until just combined.  Add sliced strawberries and fold in egg whites.   Using a ladle, add about 1/3 cup of the batter to the pan.  Use the ladle to spread the batter so the pancakes don’t get too thick.  Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side.  Serve with additional strawberries and maple syrup.

Cinnamon Swirl English Muffin Bread with Maple Walnuts

Published June 17, 2012 by jenmatteson

I was so excited that my whole wheat english muffin bread turned out so good, I had to experiment with some new flavors immediately.  I was thinking of using a fruit, like strawberries or raspberries, but then I tried to think of something I already had in my kitchen.  Cinnamon, check.  Sugar, check.  Nuts, yep, they’re the freezer.  Maple syrup, oh yeah.  Sounds like a wonderful little combination to me!

I was a little hesitant to try to “swirl” the the flavors into the bread, but I took a chance, and it worked!  I feel like I’m actually becoming somewhat of a baker because 1) I had to purchase more flour at the store and 2) I’m almost out of yeast.  (I use the kind that comes in a jar, not the pre-portioned packages, and keep it in the freezer so it lasts longer.)

Toast is pretty much a staple in my family.  Many times, it was “dinner”.  We even ate toast for several of our meals when we were in Belize just a few months ago; bread was cheap and we brought our own peanut butter!  Growing up, having english muffin bread in my house was almost like a treat, so I wanted to make this loaf for my dad as a special treat for Father’s Day.  Of course, since I hadn’t made it before, I did have to sample just a little bit, and cut into it to get a picture of my awesome swirl.  I must say, well played!  My dad claimed to have eaten the entire loaf because it was so good, but my mom had already told me that she had three pieces in one sitting.  I’m guessing it must have been good!

Cinnamon Swirl English Muffin Bread with Maple Walnuts

Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices

Ingredients:

1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
2 3/4 cups all-purpose flour
2 tbsp butter, divided
2 tbsp cinnamon
2 tbsp sugar
1/4 cup walnuts, chopped
2 tbsp maple syrup

Directions:

1. In a medium bowl, add yeast, water, and sugar.  Proof for 10 minutes.

2. In a large bowl, add salt and flour.  Melt 1 tbsp butter and add to mixture.  Once yeast is proofed, add to the flour mixture, and stir until just combined.  Cover with a damp cloth and allow to rise for 1 1/2 hours.

3. In a small bowl, combine cinnamon and sugar.  Heat walnuts over medium heat in a small skillet for 2 minutes.  Add syrup and remove from heat.

3. On a well floured surface, dump risen dough out and stretch, about 18 inches long and about the width of the loaf pan.  Try to work the dough as minimal as possible (once I dumped the dough on the work surface, I just held it up by one end and it stretched itself perfectly).  Sprinkle cinnamon sugar mixture over the stretched out dough, reserving 1/2 tsp.  Spread maple walnuts over cinnamon, then gently roll the loaf lengthwise.  Place in loaf pan that has been sprayed with cooking spray and cover with towel to  rise for another hour.

4. Preheat oven to 350 degrees.  Bake for 40 minutes.  Remove from oven, and spread remaining 1 tbsp butter on top of loaf and sprinkle with reamining cinnamon and sugar mixture.  Bake for another 10 minutes.  Remove from oven and transfer to a wire rack to cool before slicing.

Whole Wheat English Muffin Bread

Published June 16, 2012 by jenmatteson

This is the second time I’ve made this bread; the first time didn’t turn out so hot.  It was tastey, however, very dense.  I think I killed my yeast by using too hot of water – it didn’t really rise all that much.

I had to try again as english muffin bread was on my 30 Before 30 list.  I found a new recipe (as I blamed the first recipe rather than my own baking handicap) and even proofed my yeast before adding it to my ingredients.  I’m no baking expert, so I won’t even begin to tell you the science behind proofing yeast, but I know it works.  If you’re interested, here’s a great description from The Kitchn.

I did add whole wheat flour instead of using all all-purpose flour.  I also used brown sugar because I forgot I was out of sugar.  Whoops!  Boy was it good.  Nate and I each had a piece after dinner to make sure it was tastey, and it sure was.  The crust is nice and crunchy and the inside is fluffy and light with wonderful flavor.  I can’t wait to make this bread again and add some fun flavors next time!

Whole Wheat English Muffin Bread

Source: Adapted from Barefoot Blue Jean Life
Servings: 16 slices

Ingredients:

1 1/2 cups warm water (luke warm, 75-80 degrees)
2 1/2 tsp dry active yeast
1 tsp sugar
1 tsp salt
1 1/2 cups all-purpose flour
1 1/4 whole wheat flour
2 tbsp butter

Directions:

1. In a medium bowl, add yeast, water, and sugar.  Proof for 10 minutes.

2. In a large bowl, add salt and both flours.  Melt 1 tbsp butter and add to mixture.  Once yeast is proofed, add to the flour mixture, and stir until just combined.  Cover with a damp cloth and allow to rise for 1 1/2 hours.

3. Spray a loaf pan with cooking spray and transfer risen dough to loaf pan.  Cover with towel and allow to rise for another hour.

4. Preheat oven to 350 degrees.  Bake for 40 minutes.  Remove from oven, and spread remaining 1 tbsp butter on top of loaf.  Bake for another 10 minutes.  Remove from oven and transfer to a wire rack to cool before slicing.

Eggs Baked Over Sauteed Mushrooms and Spinach

Published April 30, 2012 by jenmatteson

We love “brinner” (breakfast for dinner), however, we rarely utilize this dinner option.  This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it.  Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change.  An added bonus is that this recipe only has 323 calories per serving (makes 4)!

The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid.  Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny.  The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!

Eggs Baked over Sautéed Mushrooms and Spinach

Source: Food and Wine
Servings: 4

Ingredients:

olive oil
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast

Directions:

1. Preheat the oven to 350 degrees.  Heat olive oil in a deep skillet.  Add the leek and cook over medium heat until softened, about 3 minutes.  Stir in the butter and mushrooms, cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, about 7 minutes.  Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes.  Add the spinach and stir until wilted, 2 minutes.  Season with salt and pepper.

2. Coat four 1-cup ramekins or small gratin dishes with oil.  Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg.  It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg.  Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny.  Let stand for 2 minutes before serving.  Serve with whole-grain toast.

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