We've been on sort of a lazy morning kick lately. Jimmy studies and I make breakfast and work in the yard which really means I walk around taking pictures because the truth is: I have absolutely no idea what to do with a backyard. Especially this one. The space amazes me. It's constantly in motion. Constantly in bloom. Well, half of it anyways. The other half is full of ivy and dirt and weird miniature trees that I have a sneaking suspicion might actually be giant weeds. There's also a raised garden bed that seems particularly adept at growing bamboo and a dead fig tree.
In any case I like to daydream about which future fruits and vegetables this yard will one day hold. All sorts of citrus and berries. Beets and rhubarb and radishes. Parsley, chard, tomatoes. I don't even know if I have a green thumb or not. Any gardening resources will be much appreciated...
spinach + bacon baked eggs
I've been making these eggs for a few years and it's become a staple in our household. It's a sturdy dish that takes well to variations.
4 strips of good thick cut bacon
2 small shallots, chopped
1 large bunch fresh spinach
crushed red pepper to taste
Preheat oven to 400 degrees F. Cook bacon in a heavy oven proof skillet over medium high heat until fully cooked and crispy. Remove bacon from skillet, leaving most of the grease in the pan, and set aside to cool. Chop bacon into bite sized pieces.
Add shallots to the skillet containing the bacon grease and cook over medium heat until fragrant and translucent but not browned. Add spinach to skillet and cook until wilted. Remove pan from heat and stir in the bacon. Using the back of a wooden spoon or a spatula create four little "nests" in the spinach mixture. Crack an egg into each indentation and place skillet in the oven until the egg whites are fully cooked and yolk is at desired consistency. I like mine a little runny. Remove from oven, season with crushed red pepper, and serve with a good hunk of bread.