So simple...so satisying...and a great way to use up left-overs, too!
6 eggs
2 medium potatoes (use baked or boiled) mashed up with enough half and half to make creamy
1 can spinach (14 or 15 oz) WELL DRAINED - until it is pasty
Salt and Pepper to taste
Fresh Rosemary - or Thyme (dried will also work)
1 - 2 teaspoons of butter
1 - 1 1/2 cups of Feta Cheese
1 - 1 1/2 cups Shredded Cheddar and Parmesan Cheeses
You can make this dish one of two ways: by scrambling the eggs with some cream, seasoning to taste with salt and pepper and herbs - or by leaving the eggs whole.
Set oven to 350*
Butter a square baking dish (8 x 8 x 2)
Spread the mashed potatoes into the bottom of the pan. Dot evenly with small dots of the butter.
Next spread the WELL DRAINED spinach on top the potatoes.
Cover with a layer of Feta Cheese and any additional herbs if desired.
If using the eggs whole - make 6 "nests" in the spinach and Feta, slip a whole egg into each nest and season with salt, pepper and herbs.
If using the eggs scrambled - pour over the spinach and Feta layer.
Top with Cheddar and Parmesan mixture (or one or the other).
Bake for about 20 - 25 minutes...the eggs should be set and not runny...the potatoe "crust" should be bubbly and lightly golden brown around the edges. You will need to watch the last few minutes of baking carefully so as not to over-bake.
Eggs can be jiggly as they will continue to cook after removing from oven.
This dish is also good with a little salsa on the side.
ENJOY!!!
6 eggs
2 medium potatoes (use baked or boiled) mashed up with enough half and half to make creamy
1 can spinach (14 or 15 oz) WELL DRAINED - until it is pasty
Salt and Pepper to taste
Fresh Rosemary - or Thyme (dried will also work)
1 - 2 teaspoons of butter
1 - 1 1/2 cups of Feta Cheese
1 - 1 1/2 cups Shredded Cheddar and Parmesan Cheeses
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You can make this dish one of two ways: by scrambling the eggs with some cream, seasoning to taste with salt and pepper and herbs - or by leaving the eggs whole.
Set oven to 350*
Butter a square baking dish (8 x 8 x 2)
Spread the mashed potatoes into the bottom of the pan. Dot evenly with small dots of the butter.
Next spread the WELL DRAINED spinach on top the potatoes.
Cover with a layer of Feta Cheese and any additional herbs if desired.
If using the eggs whole - make 6 "nests" in the spinach and Feta, slip a whole egg into each nest and season with salt, pepper and herbs.
If using the eggs scrambled - pour over the spinach and Feta layer.
Top with Cheddar and Parmesan mixture (or one or the other).
Bake for about 20 - 25 minutes...the eggs should be set and not runny...the potatoe "crust" should be bubbly and lightly golden brown around the edges. You will need to watch the last few minutes of baking carefully so as not to over-bake.
Eggs can be jiggly as they will continue to cook after removing from oven.
This dish is also good with a little salsa on the side.
ENJOY!!!