With no one to see and nowhere to go during the holiday break, I had plenty of time to cook, bake and eat. In fact, I spent most of my waking hours in the kitchen. Between all the meal prepping and cleaning, I grazed on a lot of good food, including:
- Norwegian king crab and miso-marinated black cod from Fishmonger Don
- Hot pot with all the fixings
- Two kinds of pork tacos (Mexico City style and crispy) from Al Pastor Papi
As planned, I also made a matcha mochi cake …
And a Yelapa-style banana pie for Christmas. Two desserts were way too much for two people, but both recipes were on my to-do list – and both were big hits.
After stuffing myself with sweets, I prepared a quick and easy dish: baked eggs with spinach and leeks. It’s simple yet extremely satisfying, especially when served alongside toast. To feed a larger group, simply double the quantity and use a 9” pie plate instead of small skillets.
Recipe adapted from Tasting Table.
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 4 ounces mushrooms, torn into large pieces (see notes)
- sea salt and freshly ground black pepper, to taste
- 1 leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
- 1 garlic clove, minced
- 4 cups tightly packed fresh spinach
- 2 large eggs
- ¼ cup heavy cream or half-and-half
- 3 tablespoons grated Gruyère cheese
- Aleppo pepper and chopped fresh parsley (optional, for garnish)
- Preheat oven to 350 degrees.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a fry pan over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Season with salt and pepper and continue to cook, stirring occasionally, until golden brown all over, about 3 minutes. Transfer to a small bowl and set aside.
- Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in the fry pan over medium heat. Add leek and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add spinach, season with salt and cook, stirring occasionally, until just barely wilted, about 2 minutes. Divide the mixture evenly among 2 small cast iron skillets or ramekins.
- Scatter the prepared mushrooms over the spinach and leek mixture. Using the back of a tablespoon, create an indentation in the center of each skillet or ramekin.
- Carefully crack an egg into each indentation. Drizzle with heavy cream or half-and-half and season with salt and pepper. Sprinkle on Gruyère cheese.
- Bake until egg whites are set but yolks are still runny, 10-12 minutes.
- Remove from the oven and garnish with Aleppo pepper and parsley, if using.
