I could eat breakfast for dinner every night. Salty or sweet, I don’t care.
But breakfast covered in Fontina cheese, garlic browned butter breadcrumbs, and topped with an egg? It’s more than breakfast for dinner. It’s love.
Fontina cheese is new to me, but has definitely turned into an obsession. This stuff is super gooey and totally hits my pleasure centers (yeah I went there) in all the right places.
I especially like this dish because of how fast it is. Essentially, throw all you need in a baking dish and voila! Awesomeness. Enjoy, friends!
- 3 oz fresh spinach
- 4 oz fontina cheese, freshly grated
- 4 large eggs
- 2 tbsp heavy cream or half and half
- sprinkle of salt and pepper, to taste
- 2 tbsp unsalted butter
- 1 garlic clove, minced or pressed
- 1/4 cup panko bread crumbs (or homemade)
- 1 loaf of ciabatta, toasted and buttered
- Preheat oven to 400 degrees F. Spray a 8x8-inch baking dish with nonstick spray.
- Take spinach and layer it evenly in the baking dish. Add 1/2 of the grated cheese and place the eggs over top.
- Cover the eggs with salt and pepper, then drizzle the heavy cream over top and sprinkle on the remaining cheese.
- Place in the oven and bake for 20-25 minutes, checking the eggs in the last few minutes to see how done they are. I broiled mine at the end, but if you want a runny yolk I suggest not doing this!
- While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. After the brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds.Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in breadcrumbs and stir well to coat and combine.
- Once eggs are finished, remove from the oven and cover with breadcrumbs.
- Serve immediately with buttered ciabatta!
-Recipe taken fromHow Sweet It Is
-If you want your egg yolks cooked all the way through, you may need an additional 5-10 minutes.