Ummm is all I have to say about this future dish that I will be making in the casa this week. I like that this can be a breakfast for dinner option, I have yet to pull the B.F.D trick from my sleeve on the kiddo -have the feeling it can be a breakfast/dinner hit.
Spinach & Baked Egg Galette
Makes 2 galettes
Preheat oven to 350ºF
Heat olive oil in a large skillet over medium heat. Add onion and scallions and cook until softened, 5 to 7 minutes
Add spinach and cook until the liquid is released, about 5 minutes.
Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, about 7 to 10 minutes.
Let stand until cool enough to handle, then squeeze to remove the excess liquid.
In medium bowl mix cooked spinach mixture along with feta cheese, Parmesan cheese, salt, black pepper, and nutmeg.
Roll out pie crust to about 1/8″ thick and cut out a 6″ circle using a knife or cookie cutter, you’ll be folding the edges over so it doesn’t have to be perfect.
Place the pie crust circles on a parchment lined baking sheets and gently indent a 5″ circle on the pie crust to act as a guide so that you have at least an inch of dough to fold over the filling.
Layer spinach and ham in the center of the crust and fold the excess crust over, pinching the edges as you go. You want to create a “cup” essentially.
Once the crust has been folded over, carefully crack a fresh egg on top of the ham. If some egg runs over, that’s okay.
Bake for 18-25 or until egg whites are cooked through and crust is a golden brown. Oven temps may vary so take a peek at about 15 minutes in.
Let stand for 3-5 minutes before serving.
recipe via Love +Cupcakes