Who doesn’t love breakfast for dinner? Mr Foodinista has been traveling all week so I had my friend Lizzie and my sister over last night for a girl’s evening. Champagne, Baked Eggs with Cream, Spinach and Country Ham, roasted tomatoes and black pepper buttermilk biscuits were on the menu. As usual, I tricked Claire into doing the baking (Claire: Can I help with anything? Me: oh, do you mind mixing up this biscuit dough?) but seriously, after 30-some years of being subjected to this type of behavior, she should have seen it coming. And you can see why I keep doing it:
With the exception of the biscuits, which took some doing, dinner couldn’t have been easier! The eggs were insane—a recipe from Scott Peacock, who recently left Watershed restaurant outside Atlanta. You simmer little chunks of country ham in cream, and in a separate skillet sauté onions and garlic in butter and then wilt the spinach in that pan. Each ramekin gets some of the ham and cream, cooked spinach and is topped with an egg. If you were planning a brunch these could easily be prepared ahead of time to this point. Then, these little devils go into the oven to bake at 350 degrees for about 15 minutes. They are amazing spooned onto a biscuit.
But what is breakfast without dessert? Lizzie brought a contraband Ziplock baggie of her husband’s girl scout cookies and a half bottle of Sauternes. I must say an unexpected pairing, but isn’t life full of sweet surprises?