Hi friends! I hope everyone had a wonderful Thanksgiving filled with tons of food, family and friends, football, and hopefully some down time. Kyle and I hosted are first Thanksgiving in our apartment this year with both sides of our family meeting here and having a potluck Thanksgiving of sorts. It was so fun! This also marked the first Thanksgiving in two years that was not spent at P.J. Clarke's in midtown Manhattan, where we traditionally celebrated while living in NYC, because, let's face it, cooking in those tiny apartments and then trying to squeeze everyone in the kitchen was never happening.
It was also the first year since we've been married that we actually waited until the day after Thanksgiving to put our Christmas tree up, as well as the few other decorations we've been collecting over the years! Now that we have our dog Sibbie, we've just been waiting to come home and find that she's eaten or chewed some of our ornaments or the tree itself...but so far, so good! *knock on wood*
Unfortunately we both worked the entire Thanksgiving weekend (Kyle worked on Thanksgiving day too), but we both managed to find some time to take a break including some time away from social media/blogging. We all could use some time away from our digital screens!
And now that we got Thanksgiving out of the way it's time to start thinking about and celebrating all-things Christmas!! I love this time of year, and as the mornings get chillier cozy dishes such as baked eggs make such a yummy treat. These baked eggs were so creamy and flavorful. You could really use any vegetable you have on hand--bell peppers, tomatoes, or mushrooms would be delicious!
Rosemary, Ricotta, and Spinach Creamy Baked Eggs
- 1/2 cup spinach (I used frozen but fresh is even better!)
- 1/2 cup ricotta
- 1 tbl. olive oil, plus more for greasing
- 2 sprigs of fresh rosemary, leaves finely chopped
- 1/4 cup chopped onion
- 4 eggs
- 1/4 cup heavy cream or whole milk
- salt and pepper to taste
- 2 slices of buttered toast
Directions: Preheat the oven to 350°F. Lightly grease two individual-sized ramekins with olive oil. Fill with spinach and set aside.
In a small bowl, combine ricotta, olive oil, rosemary, onion, and salt and pepper. Scoop mixture into ramekins, distributing evenly. Crack two eggs in each ramekin, being careful not to break the yolk. Fill with heavy cream until just the yolks are visible.
Bake in preheated oven for 13-15 minutes or until whites are set but yolks are still soft. Serve with hot buttered toast and fresh coffee.