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Cooking 101
Breakfast for a crowd in a single pan is a joy. Cut these eggs into little squares and serve on toast for the breakfast sammie of your dreams.
Chef Tip: Whisking a pinch of salt with the Chimichurri into the eggs before you cook is the key to even seasoning throughout.
8 eggs
Salt
Heavy cream or milk
2 cups baby spinach, wilted
Oil or butter
3 asparagus stalks, shaved with a peeler
½ cup ricotta cheese
Preheat your oven to 300°F
In a large bowl, whisk the eggs with a pinch of salt and a splash of cream. Mix in spinach and about 1/4 pouch of Chimichurri.
Grease a half sheet pan with butter or oil and pour the egg mixture in. Top the eggs with the asparagus shavings and dollops of ricotta
Bake until the eggs are just set, about 15 minutes. Let sit for a minute or two, then cut into squares and drizzle with more Herby Chimichurri
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 230
Total fat = 19g
Total carbohydrates = 2g
Fiber = <1g
Protein = 11g
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