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Eggxactly ...

Cynthia Burk
OurHometown.ca

Eggxactly ...
A good morning with Baked Eggs, Prosciutto and Spinach with Garlic Toast Breakfast can be easy and scrumptious when company is over. First start with a batch of Caesars and then the cooking begins.
PHOTO CREDIT - Chris Savard

Stoney Point - July 27, 2013 - A good morning with Baked Eggs, Prosciutto and Spinach with Garlic Toast

Breakfast can be easy and scrumptious when company is over. First start with a batch of Caesars and then the cooking begins. You can cook the prosciutto and onions the night before and put the dish together in the morning but I had no issues sipping, creating and mingling with company while making the full dish in the AM.

Caesar (serves one - increase ingredients as required)

1 1/2 ounces of vodka
5 ounces of clamato
3 dashes of Worcestershire
3 dashes of sriracha sauce (or Tabasco)
1\4 lime wedge squeezed
Pepper, celery salt to taste
Garnish with celery stalk

Mix well

Baked Eggs (serves eight) serve with garlic toast

Preheat oven to 375 and bake dish for 20 minutes

Fry 8 slices of prosciutto in a non stick pan until crispy break into little pieces and put to the side. Slice one onion (your choice) and cook in non stick pan after the prosciutto until soft and put to the side. Spread 1 1/2 cups of your favorite salsa on the base of a baking dish large enough to cook eight eggs. Sprinkle the prosciutto over the salsa. Layer the cooked onions. Defrost 2 bricks of frozen spinach and drain well. Spread the spinach over the salsa and prosciutto layers. Make eight spots (nests) in the spinach layer for your cracked eggs. Top each egg with a couple of teaspoons of half and half cream and a few drops of sriracha sauce. Add a thin grating of nutmeg and a cracking of pepper across the dish.

Garlic Toast

Your favorite bread sliced. 3 tablespoons of softened butter, 2 teaspoons of oil with 2 grated garlic cloves, 1 teaspoon of dried oregano and pepper to taste. Mix ingredients together and spread on eight slices of bread. Bake in oven until toasted (depends on the bread you are using).

Cynthia Burk is a General Manager by profession and a first time Momma. She now has no extra money to collect wine and lives vicariously through her friends that actually get sleep. She loves experimenting in the kitchen ... with food. If you have questions or wish to contact Cynthia, you can email her at cburk@ourhometown.ca








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