Friday, May 25, 2012

Fancy and Simple

Yesterday as I was meant to be working diligently on my reports while on a planning period I let my mind wander (those of you who are teachers or work full-time probably have this happen from time to time too... shoot I'm sure it happens to everyone!).  Anyway, I began to think about what in the world I was going to make for dinner.  I looked at my pinterest board and didn't feel inspired (this is now a rare thing) and I certainly wasn't inspired to order in or to go to the grocery store for additional ingredients.  So I went to one of those recipe finder sites and plugged in the fact that I had asparagus, fresh green beans, cheese and the like in my fridge.  Several cool recipes popped up but the picture for one amazed me and as I read the simple recipe, I felt inspired.  Of course I made lots of little tweaks but what came out of the oven was beautiful and TASTY!! 

What you need:
Fresh green beans (or not)
Asparagus (or not)
fresh parmesan cheese
fresh or grated mozzarella cheese

I used both the beans and the asparagus but you don't have to.  You can use one or the other really.  I boiled some salted water (I used sea salt) and let the veggies hang out in it for about 4 or 5 minutes and then I strained them.

Then I plopped the veggies into my square pyrex dish, cut a little butter into squares and put that over the veggies as well as some of both kinds of cheese (you can use as little or as much cheese as you like).  Then I added salt, pepper and a little garlic to taste. 

The next step involves melting some butter and putting the eggs (one or two per person) in it to fry a little.  Once the whites set enough for you to move the eggs, then gently move them and place them on top of your veggies. Drizzle any remaining butter over the whole thing and sprinkle some more cheesy goodness on the top before popping the whole thing into the oven for 5 minutes or so at 375/220 degrees.  If you want the yolks on the eggs hard, then bake it a little longer.  I like mine runny so out it came at about 5 or 6 minutes. 

 In the pan...

On my plate...

It was such a simply dish, so tasty and it looks a little fancy.  If I had small gratin dishes for the oven I would have used those as they would have been easier for serving.  With a little rustic bread on the side it is the perfect quick throw together.

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