Start Your Day Off Right With Baked Spinach and Eggs

By Hailey Duff

Finding the motivation to whip up a well-balanced breakfast is often trying, to say the least. Haylie Duff of The Real Girl's Kitchen shares her go-to recipe that'll get you excited for the sound of your alarm clock signaling it's time to start cracking those eggs. Be sure to catch Haylie as she headlines Veg Out: Stretch, Sip, and Savor Presented by Hungryroot on Oct. 17, part of the NYCWFF.

Haylie Duff

I think by now you know my love for greens and eggs! My recipe for a fried egg over arugula is still my favorite breakfast!

I present "the nest" . . . a cozy collection of all my favorite flavors!

Here is a warm, Summer-y take on greens and eggs . . .

Haylie Duff

Baked Spinach and Ricotta Eggs

Yield1-2 servings

From Haylie Duff, Real Girl's Kitchen

INGREDIENTS

    A cast iron skillet (needs to be safe for oven . . . ) 3 eggs 1 (8-ounce) container of ricotta cheese Splash of half and half 1 lemon 2 big handfuls spinach 1 big handful arugula 1 handful cherry tomatoes 1 handful sliced mushrooms 2 tablespoons fresh grated parmesan cheese 2 sprigs fresh thyme Spices: chunky sea salt, black pepper, paprika, and red pepper flakes

    INSTRUCTIONS

    1. Preheat oven to 400°F.

    2. In the skillet or oven-safe baking dish, layer ingredients: ricotta with a splash of cream, then greens, then scatter mushrooms and tomatoes. Crack the eggs over the top, and season!

    3. Bake till eggs are done to your liking!