6 cups firmly packed spinach or 1 (10oz or up to 1 lb) bag of fresh baby spinach. Can also use frozen
4 eggs (can increase to 6 if you are using more spinach)
Salt and fresh ground pepper to taste
2-3 Tbsp crumbled Feta cheese (depending on your liking)
Baking spray or a little oil for greasing
Pre-heat the oven to 400.
Lightly spray or grease an oven safe dish. Set aside.
Place the spinach in a frying pan. Add a little water and using medium heat cook the spinach until wilted (3-4 minutes). Pack the spinach and drain…esp if you are using frozen spinach.
Place the spinach in the baking dish.
Crack eggs on top. Season lightly and sprinkle the feta on top.
Place the baking dish on a cookie sheet (in case it bubbles over) and bake for approx. 15-18 minutes, until the eggs are set/cooked.
We just celebrated our “golden” anniversary…our19th on the 19th and I knew we really needed to mark the occasion by having dinner at someplace special. I have been reading all the reviews and postings of Le Coucou for the past several months. The spectacular photos of the decor totally drew me in. One of the reviews said that you felt like you were immediately transported to Paris when you walked in the door and tasted the food. That was enough for me. Unfortunately due to its extreme popularity, it is impossible to get a reservation at Le Coucou BUT, the staff is incredible and put us on a wait list and only after a couple of days gave us a choice of two nights for the upcoming weekend. Readers, I have dined all over Manhattan and that RARELY happens. But Le Cou Cou is a place of miracles. Run don’t walk to this special spot. Internationally acclaimed chef, Daniel Rose and famed restauranteur Stephen Starr will treat you to a night you will not forget!! For more information on Le Coucou, click HERE.
This week’s Fashionable Friend Friday is Ashley Stark. Ashley is the Senior Vice President of Design and one the new faces of Stark, the luxury rug and carpet company. She has amazing taste. I first “met” Ashley on Instagram and have been drawn in by her great style ever since. She also has an online column called Ashley’s Window. You can access it HERE. Below are some of my favorite Ashley Instagram posts:
Here’s a great weekend breakfast treat to celebrate the first few weeks back to school. I love my crock pot. It makes family dinner preparation that much easier. I found this recipe on Pinterest and it was getting rave reviews since it is quick, no fuss, and delicious. I thought I would share it with you!! It’s perfect for those upcoming chilly fall weekend mornings. Bon Appetit!!!!
1 10 inch stale (day or two old) french baguette, cut into 1-inch slices
4-ounce cream cheese, room temperature
3-4 bananas sliced into rounds
2 tablespoons light brown sugar
1/2 cup chopped walnuts or pecans
3 eggs
1/4 cup skim milk
1/3 cup honey
1 teaspoon ground cinnamon
pinch nutmeg
1/2 tablespoon pure vanilla extract
2 tablespoons butter cut into thick slices
Lightly grease a 6.5 quart (or larger) crock pot
Spread cream cheese on both sides of all bread and arrange slices in a single layer on bottom of crock pot
Layer banana slices over the bread slices and sprinkle with brown sugar and nuts
Arrange butter slices on top and set aside
In a mixing bowl slightly beat eggs using a whisk or egg beaters
Add milk, honey, vanilla, cinnamon, and nutmeg, whisk until combined
Pour egg mixture over bread
The liquid should not cover the bread but be 3/4 of the way up. If it is less than that, add more liquid
Cook on low for 3 to 4 hours or on high for 2 to 2.5 hours
Remove lid and if not serving right away, set the dial to warm
Drizzle with honey and serve