I have a busy couple days ahead of me. I have to get all my papers graded and submitted before Tuesday. I'm working at home so I decided that I had better wear my dogs out early this morning so they'll sleep at least part of the day through and won't bug me. So, I was up at about 6:00, and I right away took them each for a long walk. I used the pinch collar on each of them, but with Buddy, I used the retractable leash. It gave him the range he likes but he didn't yank me around nearly so much. We'll gradually work into using the shorter leash. The streets were essentially deserted. It was really nice, maybe a bit nipper than I would have liked, but it was worth not having to deal with traffic, pedestrians, and little dogs.
Because of the busy day, I decided I needed to have a good protein for breakfast, but I didn't really want the same old thing. This is the beginning of my Spring Break, I can at least take the time to cook something different, and I really haven't done any breakfasts yet. I should tell you that I'm not terribly fond of traditional breakfast foods. I'd rather warm up left overs and even have spaghetti for breakfast although I would never turn down pancakes or bacon (I shouldn't even think of such things!) So, anyway, I decided to try out the recipe I found on page 84 of the January/February 2010 Everyday Food for Eggs with Mushrooms and Spinach. I overcooked the eggs a bit, but the eggs and the spinach were surprisingly good together.
This was a rather easy recipe and I didn't even bother to measure out the spinach or mushrooms. They're both so low in calories I could practically eat them in an unlimited supply. They take little time to cook. Only the preparation is only slightly tricky. I of course only made this for one, but the recipe is for 4 servings. It was very easy to adjust.
Ingredients
4 teaspoons extra-virgin olive oil, plus more for brushing
1 box (10 ounces chopped frozen spinach, thawed and squeezed dry (I used some "fresh" loose leaf spinach that was sort of past its prime)
8 ounces cremini mushrooms, coarsley chopped. (I didn't have cremini mushrooms. I didn't even have any fresh mushrooms. I just used some canned button mushrooms. They worked just fine.)
8 large eggs
Coarse salt and ground pepper
Additional Supplies
White parchment paper cut and folded in the classic style. (The classic style is to fold a fairely large piece of parchment paper in half and cut a heart out of it as you would in grade school. Then after you've prepared the dish on half the paper, you fold the other half over it and fold the edges around it tightly shut.
It says that the brown parchment paper will overcook the eggs. All I had was brown paper and my eggs were hard rather than soft, but I also didn't here the timer go off right away and so they did have some extra cooking time too.
Preparation
1. Preheat over to 400°, with racks in upper and lower thirds. Prepare four 24-inch long pieces of parchment according to the "classic" method. Place two pieces on each of the two rimmed baking sheets. Brush half of each heart with oil. Place spinach, and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon of oil each. Season with salt and pepper. Fold each packet into a "classic" shape.
2. Bake until egg wihites are set, 6 to 9 minutes, rotat sheets halfway through. Serve immediately.
Each packet has 222 caloies.
I suppose I had better get to those papers!
No comments:
Post a Comment