Happy Sunday

Not a lot of stitching done. But that's ok. Have to take a trip to Ontario to pick up my daughter's best friend. I'm looking forward to going back but not looking forward to crossing the prairies.

I do have a picture to share of a Breakfast that I made. It was fantastic. I used Milk instead of Cream as I didn't have cream but wow it was soooo good.. I got the Recipe off of Food Network here is the picture and recipe.


Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
Recipe courtesy Aida Mollenkamp
Prep Time:
1 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings

Ingredients
3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread
Directions
Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.


Enjoy,
Terri