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This weekend was one that dreams are made of:
Dinner and mezcal margaritas at Nopalita. A morning swim with a friend. Homemade brunch with the ladies. A stroll about town and some shopping. Dinner at one of my favorite restaurants, Sushi Ran. And was just Friday night and Saturday.
And this brunch!! It was a last-minute idea and was not initially intended to make an appearance here (therefore few photos), but once it came out of the oven, we all quickly snapped a few iphone pics. It just needed to be documented. And once we devoured it, I knew it had to be shared.
I have made baked eggs with spinach before and each time they fell a bit flat. Not bad, but no wows. And so when we were looking at this recipe and truthfully a bit unsure about the yogurt, we decided to go for it, thinking it would add some needed pizzazz. And boy did it!
The chili-sage butter and garlic yogurt took these spinach-baked eggs to another level.
The recipe is adapted from Plenty, a gorgeous cookbook by Yotam Ottolenghi. It is a vegetarian cookbook with many of the recipes coming from his New Vegetarian column in the UK’s Guardian. And although I am a devoted carnivore, I want to make/eat/try every.single.recipe in the fantastically photographed, styled and written cookbook.
And this was a great place to start. Next time you are thinking about going out to breakfast with friends, invite them over and make this. It is easily adaptable to increase (or decrease) depending on your group size. My only recommendation is to make sure you have lots of good crusty bread on hand to sop up every last bit of this dish. It wouldn’t be bad with fruit salad and mimosas either, but the bread is a must.
This will definitely be repeated. And soon I gather.
And yes – the food from the party is still coming, I just couldn’t wait to share this with you!!
Baked Eggs with Yogurt and Chili
I have been thinking about chile verde since well before the Super Bowl. Like drawing a grid on a poster board and paying $1 per square, there is something about a spicy pot of pork and salsa simmering on the stove that is synonymous to me with that January (or rather February now) Sunday.
So I was planning to make this in DC at a friend’s house – they just moved East and we were going to help them get settled and welcome them to the cold. The perfect time for chile verde (especially as it pairs particularly well with beer – a requirement on Super Bowl Sunday). But then there was that silly Snowpocalypse, and we cancelled the trip. I wasn’t ready to be stuck on a bus for any extra time, regardless of wireless internet, power plugs and extra leg room.
And once you start thinking about chile verde, you can’t just let the feeling pass. You really need to make it. My only mistake was waiting a few weeks.
Soufflés are often under-looked and seem overwhelming for all the wrong reasons. If you are using a good recipe and can actually not open the oven door while it cooks, they are pretty fool proof (even without the proper equipment).
The make weekday dinners seem special, a welcome change on the frittata brunch and are great for any kind of entertaining.
Can you think of any other meal that can get such “wows” for so little $$?
