This savory recipe is recommended for a lazy Sunday morning brunch.
How’s everybody doing? Are you counting down the days until 2020 is finally over? Well while we are waiting for the end of December why not enjoy a delicious breakfast or brunch to keep our appetites satisfied as the time passes!
From the kitchen of: C.W. Worth House Bed and Breakfast
2/3 C. mayonnaise
¼ t. pepper
½ t. salt
1 t. Worcestershire sauce
¼ of a medium onion grated
¼ C. milk or ½ and 1/2
1 – 1 ½ C. shredded cheese
½ t. thyme
Up to a t. hot sauce
1 box frozen spinach, thawed, drained and squeezed dry and separated
Spray PAM 10 ramekins. Place on baking tray.
In medium saucepan combine the mayo, milk, salt, pepper, Worcestershire sauce, onion, thyme and hot sauce. Put over medium heat and stir to combine. Heat until simmer and blended to cook the onion a little. Add the grated cheese and cook until thick. Add more cheese to thicken if needed. Don’t want it too thick as you will spoon it over the eggs.
Line the bottom of the ramekins with a bit of the spinach, just a thin layer (the box of spinach just makes it enough for 10). Gently crack two eggs over the spinach and then cover with 2 T of the sauce. I take the tablespoon of sauce and lay one tablespoon directly over each yolk to cover first, then fill in over the whites after.
Bake uncovered at 350 degrees for 20-25 minutes until eggs are set.
Cut 5 English muffins in half and place on a wire rack and lightly toast in 300 degree oven for about 8-10 min. Then butter them with a bit of butter. Keep warm in a 275 degree oven
When eggs are done take out of oven and let cool for 5-10 minutes. Slide out onto a lightly toasted, buttered English muffin and serve.
Sprinkle a little paprika on top. Garnish with rosemary. Serve with a broiled tomato and bacon.