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Tuesday, 11 June 2013

Bruschetta Egg Skillet with Spinach and Fresh Basil

I made this for my oldest son one night for a quick dinner, when he said he had no time to eat before driving school. I literally had it on his plate within 7 minutes flat. I remade it for my hubby for brunch on one of our days off together, and remembered to take  pictures so I could post it. The Bruschetta topping is a recipe that I used in the first cooking class that I taught at Goodness Me. I shared this idea with the class, because the Bruschetta topping is so versatile, it pays to make extra.

Bruschetta Egg Skillet with Spinach and Fresh Basil

3 cups roughly chopped organic baby spinach
1 tbsp coconut oil
1 tbsp butter
6 eggs
½ tsp Herbamare or sea salt of choice
½ cup Bruschetta mixture (recipe below)
¼ cup freshly grated Parmesan cheese
2 tbsp Chopped fresh basil (or sub other fresh herbs of choice, garlic chives would be awesome!)

Beat eggs in a medium mixing bowl, add Herbamare and stir to combine. Set aside
Preheat broiler to high, and move  rack to the upper half of the oven.
Heat oil and butter in a medium to large cast iron (or other oven safe) pan over medium high heat. Sauté spinach until wilty, 1-2 minutes. Add beaten eggs, and let cook undisturbed for a few minutes. Using a wooden spatula, tip the pan slightly and pull the cooked egg back from the edge of the pan, letting the uncooked egg run underneath. Repeat around the pan a few times, until the eggs are almost set on top, this should take just a few minutes.
Remove pan from heat. Spoon the Bruschetta mix evenly around the pan on top of the almost cooked eggs, top with grated cheese, and place under broiler until the edges of the egg are starting to brown nicely, and the cheese is just starting to bubble. Keep an eye on it at all times, you don't want it to burn!!

Remove from broiler (remember the handle will be hot!!!) and cut into 4 wedges in the pan. Remove each wedge to a plate and top with chopped herbs. Serve hot and enjoy!

Bruschetta Topping

1 410g can diced tomatoes, drained well
1 tbsp olive oil
1 small clove of garlic, minced
1 tbsp chopped fresh basil (or 2 tsp dried)
¾ tsp salt
Grind of fresh black pepper
Splash of balsamic vinegar

Topping Directions:
Drain tomatoes well, add other ingredients and stir well to combine.  Let stand for ½ hr for flavours to meld. If using dried basil, let stand closer to an hour for the basil to rehydrate.

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