spinach baked eggs

My ideal morning would be to wake up with eggs and toast served in bed, a stem of fresh peonies, and my morning reads laid out; however, those mornings are normally reserved for special occasions, and with a hectic schedule, I'm sure you'd agree with me that it only makes sense to grab something quick before starting the day.

Well, bored with my usual routine and feeling rather drab with the weekday rain, I decided with a more savory option.  A few weeks ago I went to Sarabeth's and ordered a spinach and goat cheese omelette that inspired me to come up with this dish.  It's simple with very little mess and prep, but tastes like you could have spent hours putting it together.  The eggs are fluffy, the spinach buttery, and the goat cheese just ties everything together.

Next time you have a few minutes in your morning (10 minutes if you do a bit of prep the night before, 15 minutes if you don't), or if you're making brunch for a group of friends over the weekend, try this.

+BLOVIN’+

Spinach and Goat Cheese Baked Egg serves 2

Ingredients -  4 egg -  1/2 tbsp butter, and some for greasing -  1/2 tbsp olive oil -  1 Shallot, thinly sliced -  1 sprig fresh thyme, minced -  1 sprig fresh rosemary, minced -  10-15 spinach leaves, chopped -  2 tsp heavy cream OR 4 tsp milk -  salt and pepper, for taste - a few tsp goat cheese

Tools - 1 saucepan - 2 ramekins (you can find here, and can reuse for a variety of things)

Directions - Preheat oven at 375.  In a small saucepan, heat butter and oil on medium.  Add shallots and sauté until soft - about 2 minutes.  Then, add spinach, thyme, rosemary, salt; remove from heat and stir to combine or until spinach is softened. - Butter ramekins and place in oven till butter melts (about 1-2 minutes). Remove ramekin from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin, leaving the yolk in tact.  (As mentioned earlier you can also use only 1 yolk per ramekin).  Pour equal portions of the spinach mixture over the top of each ramekin.  Bake for about 5-7 minutes.  Then broil for about 1 minute. - Remove from oven when eggs whites are set and yolks are still soft.  Top with goat cheese and serve with toast.