this is the third installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.
some of my favorite times in the kitchen are when i’m cooking collaboratively with others to make dishes happen. that means a lot of creative ideas and kitchen messes due to too much laughter.
it’s the best.
m and i were feenin’ for baked eggs, so i looked into the fridge to see what we could throw into baked eggs. soy chorizo, of course. it was actually m’s idea to throw in the chorizo. and that’s what i love about cooking with others. this particular version of baked eggs would not have happened without m.
i’m so happy it did.
if you haven’t tried soy chorizo, please give it a whirl. it’s tasty. i got mine from trader joe’s. it’s just the right amount of spicy. if you don’t like it, you can blame me. if you love it, you can also blame me and share it with the world.
my life outside the kitchen is fueled by others.
my successes in higher education have not been made possible by myself. they’ve been in collaboration with others. it takes a village to make me happen. so, if i have to give you my piece of sage advice for the workplace, it would be exactly as the post-it reads:
you won’t be sorry that you did.
you can make many varieties of this baked egg recipe. the first time i made baked eggs, i used spinach, mushrooms, and red peppers. if that appeals more to you, you would cook the spinach according to the recipe below, then layer in the mushrooms and red peppers into the ramekin. no need to cook them on the stovetop.
printable recipe – yield 4 servings
1 cup of your favorite kind of cheese, grated
4 tablespoons half and half or heavy cream
1/2 cup soy chorizo*
4 handfuls of spinach
1/2 onion, diced
3 cloves of garlic, minced
vegetable oil, for pan
salt and pepper, to taste
preheat oven to 350 and take out 4 ramekins.
add onions and garlic in a lightly oiled pan over medium high heat and cook until garlic is golden and onions are slightly brown. wilt down spinach into onions and garlic. remove from heat.
add spinach into ramekins. layer on the chorizo. crack an egg into each ramekin. season with salt and pepper. pour a tablespoon of half and half or cream into each ramekin. top with cheese–a lot of it if you’re me.
for this recipe, i used goat cheese, because i love it and had it on hand. you could use any cheese of your heart’s desire. i’ve used white cheddar and gruyere in the past. delish.
place ramekins on a baking sheet and bake in oven for about 15 minutes, until egg is cooked. devour. i love breakfast.