Creamed Spinach And Egg Bread Bowl Recipe By Tasty

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CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY



Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty image

Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Provided by Katie Aubin

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
½ medium white onion, thinly sliced
1 teaspoon kosher salt, divided, plus more to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
2 tablespoons all purpose flour
1 cup vegetable stock
¾ cup heavy cream
¾ cup parmesan cheese, freshly grated, plus more for sprinkling
20 oz frozen spinach, thawed and squeezed dry
2 teaspoons fresh lemon juice
4 large eggs
½ teaspoon black pepper, freshly ground
toast, for serving

Steps:

  • Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
  • Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  • Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
  • Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  • Stir in the lemon juice and spinach. Remove the pan from the heat.
  • Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  • Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  • Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  • Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  • Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams

SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY



Spinach Artichoke Pull-apart Bread-bowl Recipe by Tasty image

Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule

Provided by Kiano Moju

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Steps:

  • In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
  • Stir in the spinach and artichokes.
  • Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
  • Season with salt and pepper. Remove from heat and set aside.
  • Preheat oven to 375°F (190°C).
  • Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
  • Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
  • Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
  • Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
  • Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
  • Bake for 15-20 minutes.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams

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