Eggs are baked in a slice of bread then drizzled with a spinach pesto sauce. This play on Toad in a Hole cradles the egg in a bread basket made with the help of a muffin tin. This recipe comes to us from Donna of Fab Frugal Food.
For the eggs:
- Non-stick cooking spray for the pan
- 2 egg whites
- 6 large eggs
- 1/2 cup nonfat milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 slices day-old firm bread
For the pesto sauce:
- 8 cups spinach, chopped
- 1/4 cup basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup parmesan cheese, grated*
- Salt, to taste
- Tabasco sauce, to taste
- 1/4 cup extra virgin olive oil
Preheat oven to 400 degrees.
Spray a large cup muffin tin with non-stick cooking spray. In a pie pan or other shallow pan, mix the egg whites, milk, garlic powder and 1/2 teaspoon salt.
Dip each bread slice in the egg mixture for about 10 seconds on each side. Place soaked bread slices in muffin tins, forming a basket with corners of bread sticking up out of muffin tin slightly.
Crack one egg into all 6 muffin tins. Bake for 15 minutes for eggs that will have slightly soft yolks, or bake longer as desired to make egg yolks firm.
To make the pesto sauce:
Place spinach in a glass bowl or ceramic dish, cover with plastic wrap and microwave for about 90 seconds, or until completely wilted.
Place wilted spinach, basil, pine nuts, garlic, lemon zest, juice, parmesan and olive oil in a food processor or blender. Season with salt and a few dashes of Tobasco sauce, or to taste. Blend until smooth or until sauce reaches desired consistency.
To complete the green eggs no ham:
Serve egg baskets on a plate, drizzled with pesto sauce.