Wednesday, October 21, 2009

Baked Eggs with Spinach and Pancetta, Onion, Garlic

Truly, one of my favorite lunches was on Crete; in a breathtaking little Grecian village:  we wandered down from the (flower-power hippie/nude) beaches and caves of Matala  and ordered this egg and spinach plate- sat under an umbrella and enjoyed  - I don't remember what we called it, or what those handsome Greek gods called it, all I know is that it's the bomb, and we probably ate  for lunch - 2 weeks straight!  A brief sidenote on Matala, Crete: Matala was chosen in late sixties by the "flowers' children" to become their "paradise on earth". Although is not likely to meet hippies any more, Matala still carries an aura of libery and "flower flavor".  The most beautiful beach in the world - still to this day, for me.  I was there in 1975! Let's go back and each spinach pie!

Allora, the recipe (as of) today:
I decided to wilt the fresh (2cups) of spinach with freshly sautéed (in olive oil/balsamic) ,chopped  mayan (sweet) onion and some garlic, first.
While the spinach is wilting, brown up some beautiful Pancetta and drain.
Preheat oven to 350, and spray a small cast iron pan with PAM.  
Place one piece of very thin swiss cheese in bottom, layer on the mixture of spinach, sprinkle on that perfectly-browned Pancetta, then break 2 eggs into the 'nest' of spinach .
I ground some fresh pepper/good french salt on top, then added one more  thin slice of Swiss, topped with a bit of Tarragon.  Bake for 20 minutes - check after 18 minutes - eggs should be firm, not hard! 

2 organic fresh eggs
2 cups of fresh spinach (from the Farmer's Market if possible: Local FOOD!)
2 T of Tarragon
2 T of EVOO
1 T of Modena Balsamic Vinegar
1/4 c. Pancetta (optional)
1 large sweet Mayan onion sliced thin
2 cloves of garlic, pressed, into the carmelizing  Mayan onion
Freshly ground pepper and good french salt

Do enjoy - it is incredible!! For vegetarians, you certainly may leave out the Pancetta...still delicious!

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