Monday, March 29, 2010

Pancake Party - All in One Eggs



On Saturday, our dear friend Danielle, turned 50, impossible to believe! We celebrated at our house with a raucous group of old friends joining us for a champagne and pancake brunch. I have to admit that I had an ulterior motive for hosting the party and serving pancakes. For the last few months, I have been developing three pancake mixes: Blue Corn Pancake Mix, Oatmeal Cookie Pancake Mix and Plenty of Grains Pancake Mix. I hope to begin test marketing them in May at our store under the brand name Wholly Whole Grains. My family is thoroughly sick of testing pancakes, so Danielle's birthday offered me an opportunity to try out our new mixes on a crowd. I am happy to report that the feedback was good!
In light of these mixes being proprietary formulas, I won't be posting the recipes, but I wanted to share the egg dish we made to round out our menu. It really turned out great and is an easy way to serve eggs for a crowd. You can make them ahead and bake them when your guests arrive. Try these for Easter brunch.








All in One Eggs:
1/2# wilted fresh spinach, seasoned with a little nutmeg, salt and pepper
(to wilt spinach, just put in a skillet over medium high heat with a few Tbsp. of water and cook until just barely limp, cool, drain and season)
12 eggs
2 oz grated Parmesan Cheese
2 tbsp butter
3 tbsp whipping cream
salt & pepper to taste
paprika to sprinkle

Preheat oven to 350. Spray 12 muffin cups with non-stick spray. Put a TINY pat of butter in each cup. Line the cups with the wilted spinach leaves, don't be to fussy here, just put some spinach on the bottom of each cup. Crack an egg in each spinach lined muffin cup. drizzle a tiny bit of cream over each one, sprinkle with Parmesan cheese, salt, pepper and paprika. Bake about 15 minutes or until egg is set. Serve warm or at room temperature.
Makes 12 egg cups.
Variations:
Instead of spinach, line the muffin cups with partially cooked bacon or ham.
For a Mexican flair use tortilla strips to line your cups and substitute salsa and jack cheese for the Parmesan and cream.
The possibilities are endless.

All photos taken by our staff photographer, Theo Wecker.