A storm-stay kind of day



It is a “what can I make with what’s in my fridge” sort of day as this heavy winter snowstorm is keeping me indoors.

I was able to tweak a recipe from The Newlywed’s Vegetarian Cookbook and make this green take on Eggs in a Basket. Below, is enough for two servings (one egg per ramkein) so adjust according to your needs

What you’ll need

  • bunch of spinach (or kale)
  • 2 eggs
  • 2 spoonfuls of sour cream
  • handful grated cheese (your choice; I chose old cheddar
  • bit of salt
  • bit of nutmeg
  • Ramekins (those dishes that look like min frying pans and have lids. (Think  onion soup). I found mine a couple of years ago at a thrift store for about $.10 each).

To make: Preheat to 350


1. Steam the kale. I like to do it with my double boil and get a bit of water boiling in the bottom of the pot and then add my steamer on top. If you don’t have one, heat kale  in a frying pan with a touch of water until the greens turn a brighter shade.

IMG_2918(If using the steamer, reserve the water for a later step. If not, boil some water separately in a kettle (about 3 cups)).

IMG_29202.Place the greens in the bottom of the ramekins (If you are using kale, rip it into tiny pieces; it’s hard to eat the meal when you’re trying to balance an entire leaf on your fork with egg). Feel free to shake some of the seasoning onto it.

IMG_29193.Make a little bed in the centre of the greens and crack the egg into it. Add  more nutmeg and salt. Top with sour cream and cheese

IMG_29224.Place the dishes into a pan and add boiling water (from the steamed veggies) until water reaches half-way up the sides of the ramekins. Cook in the oven for 16 minutes



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