Apr 162018
 

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes which are tailored for 2 people.

1 tablespoon Butter

4 tablespoons cooked chopped Spinach, squeezed to extract excess liquid

4 large Eggs

1/2 Tomato

2 tablespoons Heavy Cream

1 slice Bacon, cooked and chopped

2 tablespoons Parmesan Cheese, grated

1/2 teaspoon fresh Thyme, chopped

1/4 teaspoon Nutmeg

Creole Seasoning to taste

Heat oven to a low broil and place a rack 10 inches from the heating element.

Grease 2-8 ounce gratin dishes with butter, To each dish, add 2 tablespoons spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish.

Pour 1 tablespoon heavy cream into each dish and divide the bacon between each dish. Sprinkle each dish with 1 tablespoon Parmesan cheese, 1/4 teaspoon thyme and 1/8 teaspoon nutmeg, creole seasoning to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.

Remove from oven and plate on a paper towel lined plate to prevent the dishes from slipping. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.