Sunday Morning Eggs (and Salad!)

Jack and Sophie went to the gym this morning and I stayed home, promising a good breakfast for them upon their return. This is where it gets a bit complicated, as I'm back to trying to lose some pounds, Sophie doesn't eat meat and has lately been avoiding dairy products, and Jack likes (in his words) "a big stonking breakfast" on Sundays. To add to the complexity of my mission we have quite a lot of greens (more about that later) and strawberries in the refrigerator, as a result of yesterday's CSA pick-up.

I knew we'd be having a strawberry salad and just needed to find an egg dish that would allow me to please both Jack and Sophie and use up more greens. Naturally I turned to my bookmarks, and found an appealing recipe for baked eggs nestled on pita bread by the talented Heidi Swanson of 101 Cookbooks.  I decided to make an exception to my no baking rule and bring the oven out of retirement for half an hour. You can see her original recipe here, and my adaptation, based on the ingredients I had on hand, below.

Heidi Swanson's Method for Baked Eggs
serves 6 (or 3 really greedy people)

2-3 tablespoons extra virgin olive oil
3 big pinches of ground cumin
1 pinch of tumeric
1 pinch of ground cardamon
1 pinch of chili flakes
1 pinch of hot paprika
1 pinch of fine sea salt
1 leek, finely chopped
2 cloves of garlic, chopped
1/2 stalk of celery, finely chopped
1 carrot, finely chopped
1/2 cup of cherry tomatoes, halved or quartered
1 large handful of arugula, washed and spun dry
2 pieces of whole wheat pita bread, cut into quarters
6 large organic eggs

1 jumbo muffin pan (6 depressions)

Preheat oven to 350F degrees.

Heat the olive oil in a large skillet and stir in the spices, leeks, garlic, celery and carrots. Cook until the carrots begin to lose their crunch, about 5 minutes. Add the tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Add the arugula and cook until it just starts to wilt, about 1 minute. Set aside.

Lightly coat each cup of the muffin tin with olive oil. Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin cups. If the pita splits, just patch it up so that you have coverage to contain the filling and eggs.

Spoon a bit of the tomato filling into each pita cup, dividing it evenly, and creating a depression in the center.

Crack an egg into each cup, being careful not to let the egg overflow (hold back on some of the egg, if you need to). Heidi also advises trying to ensure that the yolk is level with the white, so that it all cooks evenly. The little depressions on the filling should help with this.

Bake for about 15 minutes, until the whites have set and become opaque. Serve hot garnished with a sprinkling of paprika or some reserved filling.

Sunday Strawberry Salad
serves 3 or 4

2 or 4 cups of lettuce, washed, dried and chopped
1/2 pint fresh strawberries, sliced
1/2 Bermuda onion, sliced
1/3 cup olive oil
10 fresh strawberries, halved
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon white sugar
salt and pepper, to taste

In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.

In a blender or food processor, mix the olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

Comments

[Jack]

...and I declare it a hit!

[MyKitchenInHalfCups]

A hit he says. I'd say he one really lucky Jack.
Beautiful eggs, glorious salad! In the last few years I'm always looking to put some fruit into a salad.

[Lydia (The Perfect Pantry)]

If this is your typical Sunday breakfast, I'm moving in with you! Aren't the farm strawberries wonderful this week? I just bought some yesterday at the farmers market, and made a salad with the last of the season's asparagus, strawberries, cucumber and red leaf lettuce, all from the market. Lovely!

[cookinpanda]

Absolutely gorgeous looking eggs.

[Manggy]

Jack: you better! It was literally waiting for you when you returned from the gym! Hahaha :) I certainly would be very lucky to come home from the gym to such a healthy and hearty breakfast! (too bad I'm the one who has to cook it... sigh)
My family never has those individual-needs issues. I just flash them a look that says, "you're eating my masterpiece or opening a can of corned beef." Haha, half-kidding :)

[maybelles mom (feeding maybelle)]

oh, my husband loves baked eggs, but I never would have thought of the bread. thanks.

[adele]

I am always looking for new egg dishes - I think I might have this for dinner sometime this week.

[grace]

i'm on a business trip today and i just got back from my breakfast at bob evans. it pales in comparison to this (and was way over-priced)--nicely done!

[dhanggit]

I will definitely cook this for my hubby, he is crazy about baked eggs too. you see we haven't celebrated tet father's dat at home, for the gifts i ordered for him just arrived today, im thinking of surprising him with a breakfast on the bed with this menu tomorrow..i'm sure it will be a HIT!! :-)

btw, im personally inviting you ANN to try recipe muncher..i would really love to see your recipes there..and i know you love me so you will help me spread the word :-) have a great day!!

[B]

It sounds like Jack and Sophie loved it. I think it is also wonderful that your husband supports you in your blogging efforts:D

[Patricia Scarpin]

I wish I could have such a beautiful and colorful breakfast!

[Foodaholic]

Great recipe! It is always nice to have something different for breakfast.

[chantix]

That is so creative! and looks delicious!

[Sophie]

I have to say, this was an awesome meal to have after having spent a couple hours at the gym!

How lucky am I to have a mom who makes amazing brunches?!

[Aran]

oh ann.... that looks delicious! and let me ask you something... is this a new camera? the photos and the lighting are beautiful...

[Ann]

Jack, very wise of you! :-)

MyKitchenInHalfCups, I'm enjoying the need to be innovative through sheer desperation-- the berries and the greens needed to get used in a hurry!

Lydia, the berries are incredible right now... and your salad sounds delicious!

cookinpanda, thanks!

Manggy, there is nothing better for a cook than an appreciative audience. Fortunately Jack is always appreciative. :-)

maybelles mom, do try it! It got nice and crispy on the bottom-- not soggy at all!

adele, you'll love it. :-)

grace, you're very kind. :-)

dhanggit, let me know how it turns out... I'm a total convert to this method. And thank you so much for the invitation, too!

B, they did love it... and it's nice to have a partner like Jack. :-)

Patricia Scarpin, well you can! Try this recipe!

Foodaholic thank you!

chantix, thanks!

Sophie, thank you dear Sophie. How lucky am I to have a daughter who appreciates my cooking?! :-)

Aran, coming from you, that is a very great compliment. And thank you for noticing... I did, in fact, buy a new camera and I am absolutely loving it!

[giz]

Ever since Canada went metric, I'm now losing kilos instead of pounds - I'd say the pounds are easier. The eggs look amazing. I saw a recipe today with eggs cracked over a tray of what looked like a spanikopita mixture and then baked in the ovoen - I have to find that recipe.

Your version is a total winner - I'd make them in a heartbeat.

[Deborah]

I would definitely break open the oven for some of these eggs! Delicious!

[Sophie]

This is a really great and creative recipe :); I think it's so neat how you've included so many different food groups in here :D.

[Zenchef]

This is a beauty and i like the spices you use in it. Very creative!
I would love a 'big stonking breakfast' like this one everyday!

[We Are Never Full]

now this is a creative and unique method! gotta remember this one!