I love eggs. I especially love them soft boiled, and served in an egg cup. That's a very German way of doing things, and that's how my mother...and her mother...and... well, it's just a very traditional breakfast. I love the beautiful yellow of egg yolk, cooked perfectly--not too runny, not too hard. I've perfected that, just like my "Mutti" taught me to.
I like to visit the food blog"Culinary Wannabe" for a few reasons. There's something remarkable about a 20-something newlywed who wants to learn how to cook that makes my heart feel so warm and fuzzy! I cannot believe how many young women that I've met, who don't want to cook, or just don't know how. Now, here's a young lady who is making recipes, and taking great photos...well, her posting for Baked Eggs got my attention. Canadian bacon...love it... fresh spinach... oh, yeah...love it... hold on... baked eggs with cheese and heavy cream. Sold!
I made a couple of minor tweaks, in my effort to trim down a few calories. I love heavy cream, and there are some recipes where nothing else will do. I won't use margarine-- ever. For me, it's butter, all or nothin'. But, I do buy a shredded Mexican Lite cheese from Trader Joe's that pretty decent. (I store it right next to my quality gruyere, feta and other varietals of cheese.) I love cheese! Where was I? Oh, calories. So, I grabbed some fresh spinach, the Lite shredded cheese and half and half. I also took one little shortcut-- I bought a jar of chopped garlic from Trader Joe's. The ingredients were harmless, so I thought I'd try it. It's a fast shortcut when I'm in a hurry. When it comes to breakfast, I'm in a hurry!
What I liked about this recipe was how fast it came together. While breakfast was baking, I tidied up the kitchen and enjoyed breakfast with a glass of Trader Joe's fresh squeezed OJ. I'm glad that I decided on two eggs per serving. It was just the right amount of breakfast.
So, here's the recipe, with a few changes that worked out great:
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