Eggs and spinach are always good together. This is just a contemporary version of a classic. I’m using my air fryer again as I am cooking in my cave instead of the temple kitchen. I do that when someone is doing a Solitary Retreat and needs the kitchen. I try to not have any contact with anyone on such a retreat, but I do sometimes forget, especially when the person doing the retreat is so quiet that I even forget they are also living here. Last week I heard someone shaking the screen door leading to the kitchen and I was sure it was our very pregnant Lucy Lentil trying to find a nest inside and I yelled. She had already ripped the screen and managed to get in before. I had forgotten to close the back door when I went to water the herbs and veggies. It was not Momma Lucy, but a very startled and thoughtful person trying her best to observe silence. Embarassed? Yes,very. Sorry.
Ingredients:
- 3 Cups Fresh or frozen spinach, thawed and drained,
- 1/4 Kosher salt,
- 1/2 Cup Ricotta cheese,
- 2 Tbsp Heavy cream or coconut cream,
- 2 Garlic cloves, minced (optional),
- 1/8 tsp Black pepper,
- 2 tsp Unsalted butter, melted,
- 3 Tbsp Grated parmesan cheese,
- 1/2 Cup Panko gluten-free crumbs,
- 4 Large eggs.
Directions:
Mix spinach, ricotta, cream, garlic (if used), salt & pepper. Also mix butter, cheese, and panko. Set aside. Scoop spinach mixture into individual serving circles on oiled air fryer basket or sheet pan. Set air fryer to AIR ROAST, set temperature to 375F degrees, and set time to 15 minutes select START/PAUSE to begin preheating. When preheated, slide basket or sheet pan into oven. After 8 minutes, press PAUSE and remove the pan. Make an indentation in each spinach serving, crack an egg into the indentation and sprinkle with panko mixture over the surface of the egg.
Return the pan to oven and push START to resume cooking. After 5 minutes, check eggs. Cook longer, if needed.
CONVENTIONAL OVEN: Set temperature at 400F degrees. May need to be cooked a few minutes more at each stage.
4 Servings.
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