SALSA BAKED SPINACH AND EGGS
SALSA BAKED SPINACH AND EGGS

SALSA BAKED SPINACH AND EGGS

Yield
24 portions
Portion Size
1 egg and 1 baguette slice
Ingredients: Measure:
Extra virgin olive oil
2 tbsp
Spinach, packed
6 cups
Onion, sliced
4 cups
Salt
1-1/2 tbsp
Ground black pepper
1/2 tbsp
Red wine, dry
1 cup
6 cups
Eggs
24
Basil, chopped
Parmesan cheese, shaved
1-1/2 cups
Baguette, grilled
24 slices (1/2-inch thick)

Directions

  1. Preheat oven to 350°F.

  2. In two large cast iron skillets, heat olive oil over medium heat and add spinach and onions.

  3. Season with salt and pepper and cook 5 minutes, stirring frequently.

  4. Add red wine and reduce by 3/4.

  5. Turn off heat and stir in salsa until well combined.

  6. Crack 24 eggs into skillets and place into preheated oven.

  7. Meanwhile, grill sliced baguette and chop basil for final assembly.

  8. Pull skillets out of oven after 6-7 minutes, or until eggs are set.

  9. To Make ONE PORTION: Scoop one egg out of skillet and place onto plate. Garnish with chopped basil and 1 tablespoon parmesan cheese. Serve with one piece of grilled, sliced baguette.

  10. CHEF'S NOTES: This dish works equally well as a full-service plated entrée and as a buffet offering. Also is easy to apply to huevos rancheros (add black beans).

View Nutrition Information