Breakfast Baskets!

The end of the semester usually signals a return to all things domestic, at least for a week or two: lots of cooking, lots of cleaning, not to mention all the organizing and other chores that go on.

This weekend, we went to L's parents' house, which meant I could not give in to my domestic urges.  Add in that I've been reading cooking memoirs (and thinking about them) for my RSA paper means that I wanted to cook and cook a lot.  I stumbled across this recipe for Spinach and Sweet Potato Egg Nests on a blog that my running buddy (and amazing lady!) has been sharing on her site, so I decided they would be breakfast.

I did not, however, want to make TWELVE of them (what if I didn't like them?? Plus, that's all my eggs!!), so I set about making two with some modifications.

They turned out fabulously, served with some fruits, coffee, and a corn tortilla from the tiny tortilleria in L's hometown.  I've decided that one part of balancing meals is actually one the French know well (and L's mother reminded me of): more than one dish, lots of color and variety, make it look pretty so that it's a feast for both the eyes and the stomach.  And only eat little bits of each dish, eating until satisfied but not overly full.

I think I succeeded on all counts.

Sweet Potato and Spinach Egg Baskets
adapted slightly from paleOMG

• 1/3 of a sweet potato, peeled and grated
• 1/2 jalapeno, seeded and diced
• 1/4 onion, diced
• oil or bacon fat (I had a bit lying around, and although I cannot eat bacon, I seem to be able to stomach a small amount of bacon fat)
• handfuls of baby spinach (or frozen, thawed and squozen)
• 2 eggs
• Salt/pepper/etc
• 2 Pyrex ramekins/tiny bowls

If you want, spray the ramekins with some non-stick spray--I didn't, and mine didn't really stick, so it's probably okay.

Preheat oven (toaster oven in our case!) to 375 degrees.  Grate sweet potato and divide evenly between ramekins, smooshing up the sides and making a well in the center.  Sprinkle with salt/pepper, if desired.  Put into oven to bake for 15 minutes or so to cook the sweet potato.

Meanwhile, heat oil in a pan and saute onion and jalapeno until soft. Toss in a couple of big handfuls of spinach (or some previously frozen) and cook until the spinach is wilted.  Salt lightly.

Once the sweet potato looks like it's getting softened, divide the spinach/onion/pepper mixture in half and plop into each cup, making a bit of a well again.  Crack an egg on top and place back into the oven until cooked to your eggy delight.  (My yolk was a bit runny, just the way I like it.)

Serve with a bit of sriracha or salsa, and enjoy!