Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.
We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if I do so. 🙂
But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.
Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.
- 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
- 4 eggs (can increase to 6 if you are using more spinach)
- Salt and freshly Ground Pepper, to taste
- 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
- Baking spray or a little oil for greasing
- Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
- Place the spinach in a deep skillet or a large frying pan.
- Add a little water (2-3 Tablespoons).
- Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes.
- Use either your hand or a spatula to pack in the spinach.
- Drain the excess water well especially if you are using frozen spinach.
- Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
- Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own.
- Sprinkle the crumbled feta cheese on top
- Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking.
- I like mine well-done but some like eggs that are a little runny.
- Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
- Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!
You can find complete recipes of this Baked Spinach and Eggs in manilaspoon.com