Monday, January 24, 2011

Baked Eggs with Artichokes

Eggs are a huge staple of mine. I eat an egg almost every day along with some egg whites. Usually scrambled, sometimes sandwiched within an English muffin with some goat cheese. That is probably my favourite. However, last week I found another fantastic way to eat my eggs and a hefty dose of protein. It all started when I was trying to find a way to use a can of artichoke hearts that were on sale (and therefore purchased by myself...obviously). I saw a few recipes out there for baked artichokes in eggs. I definitely could not pass up another way to use eggs.

Baked Eggs with Artichokes adapted from Epicurious
serves 1 or 2

2 artichoke hearts, cut into thirds (or you could use artichoke quarters)
1 egg
1/2 cup egg white
1/2 cup cottage cheese
black pepper to taste
1 tbsp grated Parmesan cheese

1. Preheat oven to 400 degrees F.
2. Lay artichokes in a greased small baking dish. Sprinkle with some black pepper

3. In a bowl beat the eggs, egg whites, and cottage cheese. Pour over the artichokes and sprinkle with Parmesan cheese.
4. Bake for 30 to 40 minutes until the eggs are set and no longer liquidy.

I loved the flavour combination of the artichokes with the eggs. I will definitely be making this one again. It would make a wonderful brunch item, especially if it was made in individual portions (in a muffin tray for example).

I have some other exciting food news (for me anyway). I tried a new kind of meat this weekend! I think this is exciting because how often do you try a new kind of meat? I haven't tried a new kind of meat in like 15-20 years. I have had all the "most common" meats out there. Chicken, turkey, beef (even grass-fed), tripe, pork, lamb and rabbit. Thanks to my housemates wonderful family I can add venison to the list! Now coming from someone who does not eat meat very often you would think this would not excited me very much but it is actually the opposite! I would consider myself a foodie. I like to try new foods, new restaurants, new recipes, new insert food related item here. So I was very excited to try venison. Especially when that meat was wild and acquired by my housemates Father. I am a big fan of tradition, especially when it comes to food, and you don't get much more traditional than hunting for your own meals.

The way the venison was prepared was phenomenal, and I plan to use a similar method on Friday to prepare a lamb roast for a special dinner. The meal is planned all the way down to dessert (so you know I mean business). I have never made a roast before. Lets hope for the best!

1 comment:

  1. This venison you describe sounds amazing, I must try some...:)