Reasons I should be eating cake for breakfast today instead of greens:
- I survived this week.
- A week which consisted of dress rehearsal and final performance for my, shall we say, incredibly stubborn current group of senior citizen actors I devised a play with. Hoo boy this was a tough one. Cake deserved.
- A week which also consisted of rehearsals every day for the show I’m directing for Bond Street Theatre — our production of The Law of the Jungle — originally created in Afghanistan and currently restaged with teens from our weekend workshop series. Friday was opening night, and they killed it! Cake definitely deserved.
- A week which also consisted of visiting the final senior center theater program I oversaw, wayyy out in East Elmhurst, Queens.
- Monday is the first day of Urban Stages Summer Camp, for which I’m the director. The staff is trained, the theater is set up, the campers (more than we’ve ever had!) are ready to descend. And this administrator is feeling confident. (Cake!)
- Other things accomplished this week to celebrate: we submitted visas for our upcoming China trip(!), got a good start on our wedding website, ordered a test save the date, and I found time to make muffins.
- Also this country is going to shit and it’s terrifying, so I think cake for breakfast is the least of our concerns.
Reasons I should be eating greens for breakfast instead of cake:
- My fridge has been taken over by CSA greens. Like SERIOUSLY taken over. Send help.
- (Also, I definitely ate this with half a leftover raspberry lime muffin I made for my teens, so I ended up with the best of both worlds.)
Practicality, psh — these eggs also taste great. I say “Spanish-ish” because this recipe contains two of my favorite Spanish ingredients — smoked paprika and manchego cheese — but I don’t actually know if this is consumed in Spain. But I do know it’s delicious and that now I have one less bundle of greens to deal with in the fridge.
four years ago: easy rhubarb cake
three years ago: mustard greens with oyster sauce and garlic oil
two years ago: Lebanese un-stuffed eggplant with yogurt sauce
one year ago: tapado (Caribbean fish, coconut, and plantain soup)
Baked Eggs and Spinach, Spanish-ish Style
a swanky original
½ pound spinach (about 3 big handful)
1 tablespoon olive oil
1 giant garlic clove, minced
big pinch red pepper flakes
¼ teaspoon smoked paprika
½ teaspoon red wine vinegar
a couple splashes hot sauce (this is my favorite and adds even more smokiness)
shredded manchego (or cheese of choice)
fresh oregano, minced (optional)
Preheat oven to 375F.
If starting with farm-fresh spinach, remove stems and rinse. (My favorite way to do this is in a big bowl — fill with greens and cold water, hold greens to one side and drain, and repeat three times. Takes a little while but is quite effective.) Dry on clean kitchen towels, or a salad spinner if you didn’t break yours last week (oops). Give a rough chop.
Heat a big saute pan over medium heat. Warm olive oil. Add garlic and red pepper flakes, and cook for about a minute, until your kitchen smells great. Add spinach all in one go, and sprinkle with generous pinches of salt, pepper, and the smoked paprika. Then mix together. As spinach cooks down, add vinegar and hot sauce. Turn off heat when spinach is dark green and totally shriveled. For me this took about 3-4 minutes. Taste and adjust seasoning as necessary.
Get out two oven-safe ramekins and spray with Pam or other non-stick spray. Arrange half of spinach in each. Make a little divet in the middle and crack one egg into each divet. Sprinkle eggs with salt, pepper, and manchego cheese.
Put ramekins on a rimmed baking tray (for easy maneuverability) and bake until whites are set but the yolk is still a bit runny. (In my notoriously slow oven this happened around minute 21, but I began checking around 15 minutes.) Sprinkle with oregano and extra hot sauce if you’d like. Let it sit for a moment before eating — everything will be hot!
Other things I’ve made with CSA ingredients this week: