I recently read somewhere that New Yorkers tend to be less sociable at after work happy hours, than say someone from LA, because of our commute. On the subway we are surrounded by so many people, that even if we are not talking to them (which we aren't), it is mentally and emotionally draining. There are strangers in your personal space--bumping up against you (and occasionally yelling at you for stepping on their foot even if it's an accident and they were the ones extending their foot out and it's the morning rush hour so what do you expect!!!??!) unpredictable delays due to a "sick" passenger, and the constant crowded feeling that you are indeed a sardine packed in a very small can in a city that is one big sardine can. Compare that to California or something, where they have been alone in their car, driving, and stuck in traffic. This was very interesting to me and actually makes a lot of sense! No wonder I feel more introverted now, and that I need a daily dose of alone time to recharge and also relax! Although subway commutes can be a drag, overall I truly enjoy riding public transportation over driving and being stuck in traffic. I like walking everywhere and not sitting the whole time, and getting to read on my commute. Plus, a monthly subway pass is way cheaper than a car payment and gas!
So sometimes, coming home from my 9-5 and commuting leaves me with zero desire to cook dinner. I spend a lot of time pinning recipes or drooling at food blogs, making mental lists with all my great cooking ideas, but when I get home I can be so exhausted and my inspiration dies on the soul-sucking-subway ride home. This is when it's helpful to have a quick and healthy meal ready to go. I love eggs, especially when they can be eaten for dinner. So the other day when I got home and it was one of those push and shove commutes of aggression, I made this baked egg dish and it was entirely satisfying, filling, healthy, and easy. It is totally flexible too; I used mushrooms and sausage and onions, but you could also substitute/add anything you have in your fridge, such as spinach, bacon, potatoes, or tomatoes!
Baked Eggs in Mushrooms and Sausage (serves 2)
- 2 Eggs
- 1 cup Mushrooms, sliced
- 1 cup pre-cooked Kielbasa or Chicken sausage, diced into bite-sized pieces
- 1/2 Small onion, chopped
- 1 Clove of garlic, minced
- 1 tablespoon milk
- Salt and Pepper to taste
- 1 teaspoon Red Pepper flakes (optional)
- 1 tablespoon Green onion for topping (optional)
- 1 teaspoon Olive Oil
Preheat oven to 400 degrees Fahrenheit. Heat a skillet over medium heat and saute onions in olive oil until clear. Add garlic, mushrooms, diced sausage, red pepper flakes, and a pinch of salt and pepper, and continue to cook and turn until sausage is brown on all sides, about 3-5 minutes.
In a small oven-safe casserole dish, add all of the ingredients: mushrooms, garlic, sausage, milk, and onions. Make two small indentions in dish, and crack the two eggs on top, being careful not to let the yolks break. Bake in preheated oven for 10-12 minutes, or until eggs are cooked to your preference. (I prefer runny yolks and cooked whites, which takes approx. 10 minutes.) Remove from oven and top with diced green oven. Serve!