2.13.2007

breakfast


If you are anything like me, you are still thinking about what to make for tomorrow's romantic menu. For breakfast, one of our favorites we learned about from friends, is Eggs Florentine.

I plan to make it along with homemade hash browns* and gluten-free pancakes cut into hearts.

Ingredients:
deli ham
eggs
spinach, mushrooms, or tomatoes
salt
pepper
cheddar cheese

Fill greased muffin tins with deli sliced ham (as if they are cups) and place dried spinach, mushrooms, or tomatoes on the bottom of the ham 'cup'. Put your raw egg in next and top with a dash of salt and pepper. Cook for 10 minutes at 375 degrees, then top with cheddar cheese and cook an additional 5 minutes. The eggs are nice and poached, running all over the toasted ham once you dig into them with your fork.

I find these a nice, quick treat to eat cold as well, so make a lot of them.

*My hashbrowns are just shredded potatoes in a skillet with salt, pepper, and garlic powder cooked on each side until golden brown. Usually takes 30 minutes or so to get them nice and crispy.

**You can tell from the fancy plate in the image, this isn't my photo.


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