This week our recipe highlight is inspired by a new member of our Farmers’ Market family Moji Bakery. Their Colombian cheese breads are delicious and Gluten Free! This recipe for a traditional Colombian breakfast of Baked Eggs with Spinach comes directly from blogger Erica of My Colombian Recipes. It is the perfect breakfast to bring warmth to these chilly mornings!
Use Calico Farm eggs and spinach from Shirley’s Greenhouse to make it extra fresh, and of course pair it with a warm Pandebono from Moji Bakery.
3 tablespoons olive oil
¼ chopped onion
1 garlic clove, minced
2 cups spinach
8 tablespoons heavy cream
¼ cup chopped fresh parsley
4 large eggs
8 tablespoons asiago cheese
Salt and pepper
Crushed red pepper to your taste
Preheat the oven to 375° F.
Heat the olive oil in a medium skillet over medium heat. Add the onions and garlic, cook for 2 minutes, and then add the spinach and cook for an additional 5 minutes or until the onions are translucent.
Season with salt and pepper. Add parsley and remove from the heat.
Rub the inside of 4 small ramekins with butter and then add spinach mixture into each ramekin.
Add 1 egg to each, season with salt and pepper. Add 2 tablespoons heavy cream and 2 tablespoons asiago cheese. Place the ramekins in a baking dish and bake about 8 to 10 minutes. Add crushed red pepper and serve immediately.