RICHMOND, Va. (WTVR) -Mary Rappoport from the Virginia Egg Council shows us how to make a tasty ‘Popeye’s Brunch Bake’ made with eggs, spinach and cheese.
Popeye’s Brunch Bake
2 T. Olive oil
1 large onion, diced (about 1 cup
1 tsp. salt
½ tsp. ground black pepper
5 cloves garlic, minced
¼ cup pine nuts
24 oz. pkg. frozen baby spinach, thawed
½ cup roughly chopped fresh basil leaves
2 red bell peppers, one diced and one cut into ¼-inch rings
2 oz. Serrano ham, prosciutto or pepperoni, cut into thin strips
1/3 cup crumbled Goat, Feta or grated Parmesan cheese
Preheat oven to 400°.
In a large, heavy skillet, heat oil, add onion, salt and pepper and cook over medium heat for 10 to 12 minutes or until onion is soft and golden. Add garlic; cook for 5 minutes, stirring often.
Meanwhile, toast pine nuts in a dry pan over low heat until slightly golden and aromatic, 4 0 6 minutes. Add to skillet, along with spinach. Heat for 5 minutes or until spinach is cooked and hot. Add basil, diced bell pepper and ham; bring to point of steaming
Remove skillet from heat. Spread spinach mixture evenly in a 10” round, or other shape ceramic or earthenware casserole dish or skillet. With the back of a ladle, make 8 indentations in spinach mixture. Break eggs carefully, one at a time, into a bowl and slide each into an indentation.
Frame eggs with bell pepper rings and sprinkle all with cheese. Bake for 12 to 15 minutes or until eggs are cooked so the whites are opaque and the yolks congealed.
Serve 4 - 8.