CAPRESE BAKED EGG MINI-CASSEROLES

When senior pulled out a package of hot dogs, I knew it was time to put away my edits and hop on dinner. He did grill those dogs, but my tasty, easy-to-make casseroles made it to the dinner table first. And guess what became leftovers? Yeah 🙂

Spray olive oil

2 cups croutons (I used Texas Toast brand)

2 medium tomatoes, chopped

1-1/2 cups grated mozzarella cheese, divided

1/2 tsp dried basil

8 eggs

sea salt

pepper

1/4 cup half and half

1 tsp minced parsley

1) Preheat oven to 350 degrees; coat bottoms and sides of 4 mini-casserole dishes with spray olive oil

2) Evenly divide ingredients between casseroles in this order: croutons, tomatoes, cheese (reserving 1/2 cup for topping), basil, eggs (2 each), dash of salt and pepper, half and half, parsley, and cheese (reserved 1/2 cup)

3) Bake 7-8 minutes; turn on broiler and bake additional 4-5 minutes until eggs set to your taste; enjoy!

Serves: 4

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CAPRESE SPAGHETTI

Angel hair spaghetti, fresh tomatoes, fresh mozzarella, and fresh basil leaves all combine to make this Caprese Spaghetti amazing. Though I expected Senior to balk as he often does if anything resembling Olive Garden fare lands on the table, he couldn’t praise this meal more highly. Get those thumbs in the air!
Caprese Spaghetti8 Campari tomatoes (about 1 lb.), each cut into 8 wedges

8 coarsely chopped basil leaves

1/4 cup +2 tbsp olive oil

2 tbsp balsamic vinegar (plus extra for serving)

12 oz angel hair pasta

1/4 cup basil pesto sauce (optional)

8 oz fresh mozzarella, cut into 1/2″ cubes

1) To large bowl, add tomatoes, basil leaves, 1/4 cup olive oil (reserving 2 tbsp), and balsamic vinegar; toss to mix; set aside

2) Prepare pasta al dente according to package directions; drain pasta, stir in reserved 2 tbsp olive oil and pesto sauce (optional)

3) Divide noodles between 4 plates; stir tomato-basil mixture and scatter over noodles, followed by cubed mozzarella; serve immediately with extra balsamic vinegar; enjoy!

Servings: 4

CAPRESE-Y EGGS ON A BED OF SPINACH AND PROSCIUTTO

I don’t have personal taste experience with this dish since I had already met my morning calorie quota by the time my guys were ready for breakfast, but the plates were wiped clean in no time and, when Senior came up for air, he said to Junior Too: “Can you imagine what this would have cost at a really nice restaurant?” Darn. Calories and willpower aside, I should have elbowed my way in and snagged a bite.

Caprese-y Eggs with Prosciutto and Spinach

4 thin slices prosciutto

1 tbsp butter

4 eggs

1 cup baby spinach

4 slices fresh mozzarella (about 1 oz each)

8 thick slices Roma Tomatoes (2 tomatoes)

1) In skillet over medium-high heat, cook prosciutto slices until slightly crispy; remove prosciutto from heat and drain on paper towel-lined plate

2) In skillet over medium heat, melt butter; crack eggs into skillet and cook to your preference (mine were over easy); remove eggs from skillet and set aside

3) Return prosciutto to skillet and top with the following, dividing equally between prosciutto slices: baby spinach, mozzarella slice, tomato slices, and egg; cook until cheese melts (you might want to pop a lid on the skillet for a minute or so); slip two caprese-y eggs onto each of 2 plates and serve with fresh fruit

Servings: 2 (or 4 if your diners aren’t voracious)