Farmers Market Spring Breakfast Egg Bake
Recipe and image from www.myutensilcrock.com
For a little something different, I thought this week’s Market Fresh Cooking treat could be about breakfast. Of course this Egg Bake is delicious at any time of the day. So cook it up and enjoy it whenever you choose.
Most of the ingredients can be found at the market on Saturday. See you there!
The Recipe
Ingredients
- 1 baguette, sliced
- large handful of sliced or diced onion (any kind, but in this recipe I used a purple spring onion)
- half bunch of lacinato kale, sliced very thin
- 2 cups baby spinach
- 10 eggs
- splash of milk {optional}
- 1 small zucchini, spiralized
- .5 cup cilantro, chopped including stems
PREPARATION
- Heat the oven to 400.
- Lightly spray an 8″ x 8″ or 9″ x 9″ casserole dish with oil, and layer baguette slices to cover the bottom (you won’t use them all on this step).
- Heat a large skillet over high heat, and add a bit of olive oil once it’s warm to the touch.
- Once the oil is heated, add the onion, and sauté until it is softened.
- Add the sliced kale, and sauté until it gets bright green and the moisture cooks out.
- Add the spinach and turn off the heat. Stir until the spinach wilts and the moisture cooks out a bit. Season with salt and pepper.
- Layer more than half of the vegetables on the bread in the casserole dish.
- Add more bread slices on top of this layer.
- Scramble the eggs very well (with the milk, if using) in a bowl using a whisk or a fork, and season with salt and pepper. Pour the eggs on top of the layered vegetables and bread. Turn the slices of bread that are on top, and press down, so both sides get coated with egg.
- Add the remaining vegetables from the pan, and the raw zucchini and cilantro, on top.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and continue to bake until the top is browned and when you press on the middle with a spatula, no egg oozes out.
- Enjoy your very fresh farmer’s market breakfast! The veggies on top will have a little crisp to them from the oven. Delicious!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
