Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend. Which is essentially what happened on Saturday and Sunday. We woke up in our house, looked around, and realized we could just… chill out.
Which, obviously, for me, meant the opposite of chilling: it meant cooking! Breakfast, lunch and dinner, and a few snacks in between. You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!
So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients. Healthy, easy, and absolutely delicious!
Perfect Baked Spinach and Eggs
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread
Preheat oven to 375 degrees. Lightly grease a baking dish and place two slices of bread inside. Slather the bread with the spreadable cheese, and set aside.
Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together. Cook until the spinach wilts, about 5 minutes.
Spread the spinach over the slices of bread evenly. Create a small indentation for each egg in the center of the bread. Gently crack an egg into that indentation for each slice.
Bake for 15 minutes, or until the eggs are set. Serve warm and enjoy!