Happy Weekend + From the Kitchen: Spinach & Baked Egg Galette
My favorite part of the weekend (aside from sleeping in) is making breakfast with my husband on Sunday mornings. It’s so rare that we’re both home or available to cook when most meals are being prepared during the week so when the weekend comes, it’s nice to hang out together and do what we love most. Oddly enough, it’s usually Evan that makes weekend breakfasts at our house and I act as sous chef; but last Sunday, I woke up with an eagerness to get in the kitchen and cook up a storm. I was inspired by the spinach mixture in this recipe and decided to do a little experimenting. An hour later, we were sitting down to enjoy a very memorable at-home Sunday brunch- flaky pie crust topped with spinach, sauteed onion, feta, Black Forest ham, and a baked egg. Blood orange mimosas made our morning fête that much more festive and the requisite coffee and fruit grounded this otherwise spectacular meal. I highly advise you make this savory breakfast galette for yourself sometime this weekend…I don’t think you’ll be disappointed. Recipe after the jump. HAVE AN AMAZING WEEKEND!!! xoxo!
Spinach & Baked Egg Galette
Makes 2 galettes
Ingredients (UPDATE: I made a mistake on spinach amounts, for two galettes, you’ll want about 1/2 of a 10 oz. bag of frozen spinach or about 12 oz. of fresh spinach)
- 1/2 of the Pie Crust recipe found here (this recipe claims to be the “perfect” pie crust and you know what?…I think it may be!)
- 1/2 10 oz. bag frozen spinach, thawed (or about 12oz. fresh)
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 scallion, finely chopped
- 4 oz. crumbled feta
- 1 tablespoon parmesan
- pinch of freshly grated nutmeg
- 2 slices of fresh deli-cut Black Forest ham
- 2 eggs
- 1/2 teaspoon salt
- 2-3 grinds of fresh pepper
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.