Welcome New Readers!
I woke up yesterday to an awesome surprise – I made the Food Buzz Top 9 for the first time!!! Not only that, but I was #2!
If that doesn’t make your Monday morning a happy one, I don’t know what will!
Thank you to anyone who buzzed my Rosemary Lemon Shortbread Cookies, and to those who left the nicest comments I have ever received. You guys made my day. 🙂
Inspired by the Buzz, I ended up running 5 miles – 2 miles more than I promised myself I would.
Stats:
- Distance – 5 miles
- Time – 41:15
- Pace – 8:23
Equally exciting is a guest post! Cait @ Beyond Bananas is in San Fran (lucky girl!), and yesterday she allowed me the honor of writing a guest post for her. Ever the awesome blogger, she even gave my post a fantabulous title: Sprinting to Laura’s Table. (Love it!)
I contributed a Cottage Cheese and Egg Bake recipe that uses garlic scapes (scapes are really cool – click here for more).
Fascinated by my new-found breakfast treat, I decided grab my carton of eggs and experiment with other flavors.
In this version I used fresh tomatoes, spinach, and Herbs de Provence. The sweet French herbs combined with the floral lavender and classic Italian flavors gave this dish a great “pop.” It left me greedily scraping the sides of my ramekin.
For those who aren’t familiar, Herbs de Provence is a mixture of herbs commonly used in France. You can purchase this mix in your grocer’s spice section or make your own from herbs you may already have. There are a million different versions out there. Most commonly they consist of: savory, thyme, rosemary, basil, marjoram, fennel seed, and lavender*.
*I just read on Wikipedia that lavender is only used in the bastardized Americanized version.
Speaking of dried herbs… did you know that you aren’t supposed to keep them more than 6 months? It’s a shame since many are so costly. I began buying them at the farmer’s market where they are cheaper and sold is (slightly) smaller quantities. They don’t go make-you-sick bad, but they do lose their flavor.
Herbs aside, one of the best things about the recipe is it’s ability to conform to your morning routine. Allow me to explain.
Practical Guide to Making Egg Bake During the Morning Rush:
- Stumble out of bed
- Start coffee
- Allow oven to preheat while showering
- Mix ingredients and pour in ramekin
- Put in oven to bake
- Apply make-up/blow dry hair (if you’re a guy, do whatever guys do in the morning)
- Remove from oven
- Allow to cool while getting dressed
- Eat
- Run out door without forgetting to turn off oven
Cottage Cheese and Egg Herb Bake
- 1/4 C cottage cheese
- 1 egg
- 1 egg white
- 1/2 tsp Herbs de Provence
- 1/2 medium tomato, diced
- 1/2 C spinach
- 2-3 basil leaves, chiffonade
- S+P, to taste
Preheat oven to 350 degrees.
Beat the eggs and cottage cheese together until well-combined and beginning to fluff. Add remaining ingredients and beat again to combine.
Pour into a ramekin and bake for 35-40 mins.
Note: You may need to broil for 1-2 mins at the end to finish off the top. Be sure to watch closely so it doesn’t get too browned.
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I’m seriously still grinning from all of these comments. Give me a day or so, but I will visit your blogs – love discovering new blogs/allowing my Reader to continue growing out of control! 🙂
Do you eat a hot breakfast on work days?
Are weekend breakfasts different/special treats in your house?
Phew girl! I’m exhausted just reading about your 5 mile run. Makes me feel a little naughty about spending my morning laying on the couch with the dog drinking coffee. Your bake looks fantastic. Love me some eggy goodness for breakfast. Thanks for sharing! Buzzed 🙂
Congrats on making Top 9! That’s really awesome lady 🙂 I always make time for a hot breakfast. I have to be at work normally at 630 AM and WILL wake up at 4 just so I have time to make breakfast. Eggs are the best and are only improved upon when sweet potatoes are involved. I’m def excited to try this bake out.
I am OBSESSED with cottage cheese! This sounds amazing! What a perfect summer egg bake!
Congrats on Foodbuzz! That is so exciting! I used to love cottage cheese in my eggs. Sadly no more. I do however love herbs de province in my eggs and well, just about anything else! Your eggs look perfect!
CONGRATS!! SUCH a great accomplishment! Especially being NUmber 2!
And I have heard egg and cottage cheese are a great combo, but never tried it! why? I don’t know!!
I love making egg dishes like this for dinners too. Great recipe.
Looks so good. Lots of people making eggs today!! Congrats on the top 9 girl!!
Ahh congratulations on making the top 9! Especially number 2! Well done!! 🙂
Congrats on the top 9 – that’s amazing! You have me majorly craving eggs right now.
I love cottage cheese and eggs! I started making omelets with them beat together a little while back and was surprised how well it worked out.
Herb bake looks tasty! I love that the Top 9 prompted two more miles! 😀
I am so addicted to cottage cheese. Must make this!
Wow! Congrats on the top 9!
Bake looks delicious – never knew there were so many things you could do with cottage cheese 🙂
its like a frittata and a quiche made an eggy cottage-cheesy baby… and i want it! =) haha
congrats on making the top 9 at #2!!!! obviously they know what we all know — you rock!
Congrats, Laura, that’s so exciting! Go you!
And I had no idea that herbs only keep for 6 months…eek! Good to know. Thanks!
yey for making Food Buzz’s top 10!!! 🙂 That is wonderful although not surprising if you ask me!
I do love this egg bake recipe and kudos to you for making it on such a busy morning!
I do like hot breakfasts even on busy days although I am digging the overnight oats as well! 🙂
Egg Baked? nice! easy and quick…and yes, will try and remember to turn off the oven before heading out 🙂 Fantastic blog…makes a brilliant read…will be back for more…
-Shilpa
Thank you so much for stopping by and commenting! 🙂
Congratulations!!! That’s so super incredibly exciting – and what a fantastic recipe to showcase your style 🙂
Just had to say I made this today and LOVED it!
can I refrigerate an eggbake made with cottage cheese overnight before baking?
I’ve never tried it, but I guess you could! You’ll want to stir it up again in the morning before baking, as I’m sure it will settle over night.
Guess what I just pulled out of my oven…. Well, just is a little overstated as I had to eat it all first before leaving this comment – what a fabulous recipe. Only change I made is that I used an extra egg white threw in quatered cherry tomatoes and left out the dried herbs. I baked mine in silicon muffin tins. Adorable, tasty and just all round fabulous. Thank you so much for sharing!!
That’s awesome – I’m so glad you liked it. Thank you for letting me know. Love your modifications. I’m going to have to try it in muffin tins!