Yes, I realize that pic isn’t anything to do with a delicious Egg Bake, but it is how I intend to spend the remainder of my afternoon after this post! Today marks Day 1 of Snowmageddon 2K13, also known as Winter Storm Q. Honestly, I think it’s completely ridiculous that we are naming winter storms now, but we can’t even get an epic name? Just a freaking letter?!? I feel cheated. We could have had Quentin, or Quincy, or Quin, but NOOOOO, just plain old Q. Whatever. So far, I’m not impressed. It’s snowing pretty decently, so we’ll see how much mayhem this entire system decides to drop on us!
Remember a couple of days ago when I said that I eat like total CRAP on snow days? And that if I prepared ahead of time, I was much better off? HAHA! Yeah…..guess who still has eaten like trash so far today?! Oh well, what the hell. I’ve actually done better than expected. Met up with a couple of friends for brunch at a rad little diner where I had a pretty bangin’ bacon and veggie omelet with a side of bacon, because really, can you ever have too much bacon? I think not. I drank about a pot and a half of coffee and just generally enjoyed their company. It was nice to get out and DO something on a snowday, considering the pavement was bone dry until about noon when it started snowing.
After brunch I ran a couple of errands, got back home, put my pj’s back on and started playing around in the kitchen! Which is always a fun way for me to waste my time. I don’t want to totally spill the beans quite yet, but let’s just say that there is a freaking ridiculously delicious waffle recipe in the works and will be coming your way VERY soon!!! Feel free to curse at me, but as I sit here typing this, I’m drinking a glass of wine (at 4 in the afternoon) and I’m looking forward to hanging on the couch and doing some reading this afternoon. I love snowdays…..so FREAKING MUCH! I’m super sophisticated, wine and Gatsby. I get extra pretentious points today!
Anyways, onto a recipe. I usually make some sort of large quantity breakfast dish so that I can split it into individual portions to take with me throughout the week. I decided to go the egg bake route this week, because I have kind of burned out on sweet potato hash. So this dish was born! This could really be made without any additional meat of any kind, but I wanted to add some extra protein…..hence the addition of some salmon! If you couldn’t tell, presentation wise, this dish looks really pretty. So if you’ve got a brunch where you need to impress or entertain, bust this one out!
Sundried Tomato Basil Egg Bake with Salmon
- 1 small yellow onion, diced
- 3-4 cloves of garlic, minced
- 1/2 bag fresh baby spinach
- 10-15 leaves of fresh basil, finely chopped
- 8-10 sundried tomatoes, chopped (I used the jarred kind that are packed in olive oil)
- 1 large tomato, cored and sliced into 1/4 inch thick slices
- 6 eggs
- 1/2 cup coconut milk
- 1/4 tsp. baking soda
- 1/2 tsp. cream of tartar
- salt and pepper
- 4-6 oz. of smoked salmon, or 1 can pink salmon (if you are adding meat in!)
- Preheat your oven to 400 degrees.
- Heat 1-2 tablespoons of olive oil in a large skillet.
- Add in your onions and garlic. Saute until they are translucent. (big word!)
- Add in your spinach, one handful at a time, until it wilts down.
- When that is finished, transfer it to the bottom of your baking dish that’s been brushed with a bit of olive oil. I used a weird sized glass baking dish I found in my cabinet….it’s like a 6″ X 10″ that was like 2″ deep. You could use a square glass one as well and it would work just as great….you just might have to tweak the baking time.
- Spread the veggie mixture evenly in the bottom of your baking dish.
- If you are adding salmon, evenly distribute it over the veggies at this point.
- Next, layer on your sundried tomatoes and chopped basil.
- In a bowl, whisk together your eggs, coconut milk, baking soda, and cream of tartar.
- Pour your egg mixture over the entire dish of goodness! (Make sure you leave AT LEAST 1/2″ between the top of your eggs and the top of your baking dish, probably more if you can….otherwise you are in for overflow city. In any case, I put a baking sheet on the rack under the dish while I’m baking it, just in case……nothing worse than cleaning an oven my friends!)
- Arrange your thinly sliced fresh tomatoes over the top of the dish. Make them look all sorts of pretty!
- Sprinkle some salt and pepper on top of your tomatoes.
- Bake for 30-40 minutes. Start checking at 30 minutes, keep baking until the middle no longer jiggles, even if that means it goes longer than 40 minutes. The time will depend on how deep your baking dish is.
- When finished baking, remove and let cool before you cut and serve.
This is a dish that can be enjoyed hot, cold, or room temp! It’s delicious no matter what! Feel free to play with additional proteins. I just like the salmon because it really lets the tomatoes and basil shine through without overpowering them!
Time to get back to enjoying my snowday! Sending warm thoughts and food love your way!