“Cumulus Spiced Eggs” and Grilled Multigrain Rustica

Eggs 4Eggs 2

Super quick delicious, balanced meal!

I found this recipe on thestonesoup.com — one of the first blogs you find when you google “best blogs for novice cooks” ! This dish is simple and delicous —  it is literally spinach, tomato sauce (make your own if you have time!), spinach, and eggs, with a touch of crumbled goat cheese on top, spiced with some garlic, salt, and ground corianer.

Given its wet texture, I thought it’d go great with some warm, grilled bread. I used a multigrain rustica from Eataly, but I think any loaf of your choice would work! I simply cut it up into little 1/2 pieces, drizzled with olive oil, and placed on my grill pan for about 10 minutes, flipping over half way in between. (I’d have loved to get a bit more of those grill marks, but there is only so much you can do with a grill pan!)

The result — a hot, delicious, rich tasting (although quite nutritious) and satifying dinner, in a total of about 20 minutes!

I’ll confess that I have the undercooking-nervousness of a novice chef, so I cooked the eggs through poached style, even though, per the recipe, they are meant to be fried eggs style (with the yolk runny). But, it was a mistake I might repeat, because cooking the eggs through gave this meal a bit more substance — it had a heartier feel to it.

I’ll definitely be making this one again!

Recipe courtesy of: http://thestonesoup.com/blog/2012/07/the-5-most-common-dinner-mistakes-and-how-to-avoid-them/


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