Hi. Jeanne again.
non-sequitur update: TODAY IS THE LAST DAY TO ENTER OUR TARGET GIFTCARD GIVEAWAY! (giveaway closes at 10 pm PST)!
… and now back to my normal ramblings:
One of my favorite post-college memories was when I was living with one of my besties in Washington, DC. Just to paint a picture, we lived in a one-bedroom basement apartment with a bedroom just big enough for two twin beds …my head was at Karen’s feet. Literally. It was that small. I don’t remember where we kept our clothes. And my share of the rent was more than half of my monthly income. Which meant there was limited cash on hand for “extras” … you know, like food. There was a lot of mac and cheese in our kitchen, I think.
Anyway, Dean & DeLuca opened in our neighborhood.
And in retrospect, I finally understand where all my disposable income went.
Okay. So Dean & DeLuca.
What I remember most about going to Dean & DeLuca as a young 20-something, was being willing to spend way too much money on “exotic fruit” like Asian pears. And pomegranates. And Gala apples. I would stop there on my way to my bus stop and pick up a single piece of fruit for a snack for work.
But when I think back, besides the exorbitant amount of money I laid out for single pieces of fruit on my trek to work in the morning, I really never used to think about a lot of things when it came to food.
Like where it was grown.
Or how it was raised.
I never used to think about dinner until I got hungry (about 20 minutes before I wanted to eat).
But that’s all different now.
With this focus on feeding two littles … and my desire to make sure their diets are healthy and whole … there’s a lot more planning that happens in the kitchen.
But sometimes …
I forget to think about dinner when I wake up in the morning.
I forget to think about lunches for the next few days when I’m at the grocery store.
I just forget.
Please don’t look at me like that! (Oh … sorry … that was in my head.)
And on those days, I’m happy to have bone broth in the fridge.
And parmesan and asiago cheese.
Staples that we always have on hand.
Because that means I’ve got three out of the five ingredients I need for one of the easiest and tastiest soups ever made.
Spinach and egg soup.
Perfect for a chilly evening.
And it takes all of 10 minutes to make.
- 4 cups Spinach (cut in chiffonade) – you could also use Kale.
- 6 cups Bone Broth
- 1 Tbls Extra Virgin Olive Oil
- 1 Shallot (finely chopped) – (you can also use a yellow onion … or garlic … but if we have shallots, I’m using shallots because I love the mellow taste of them with the salty cheese, rich broth and fluffy eggs in this dish)
- 4-6 Eggs (depends on how “eggy” you want your soup)
- 1 cup of Shredded Cheese (I use a blend of ½ Parmesan, ½ Asiago)
- 12-inch sauté pan
- 2 quart saucepan
- 4 bowls
WHAT TO DO:
Heat the bone broth in your saucepan on medium/medium-high.
While you’re letting the broth warm to a simmer (stirring occasionally), wash and chiffonade your spinach. Then divide among the bowls.
Heat oil in sauté pan, add shallots and sauté until they are translucent (about 2-3 minutes). Remove the shallots from the pan and divide among the bowls (just layer the hot shallots right on top of the spinach.
Use the same sauté pan for your eggs and scramble them up. Before they are fully cooked (just barely before they are done), divide and spoon the hot eggs into your bowls (layered on top of the spinach, on top of the shallots).
Divide the cheese and layer that on top of the eggs.
By then, the broth is probably steaming hot.
Pour the broth over the layers in each bowl.
The broth will “cook” the greens, finish cooking the eggs and melt the cheese in your bowl. It’s pretty delicious.
Served with a warm piece of garlic sourdough toast.
That’s what I’m talking about. (NOTE, I tend not to add extra salt to this dish. I think the cheese gives it enough salty goodness, but the Cowboy adds salt. It’s your call.)
We’re linked up on This Chick Cooks