fbpx
Breakfast Savoury

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

May 25, 2013

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Lets get real.

I am terrible at writing. Honestly, this is the hardest part for me

I literally have about 4 posts’ worth of content ready to go

But the writing

is fracking slowing me down!!

And then I see things on pinterest, where someone has pinned my recipe and is all “you have to scroll ALL THE WAY down the page to get to the recipe” in the comment below it

and I’m just like

UGH

get out,

all food blogs have this layout, I think that we ALL know by now that recipes lie at the bottom of the page. Oh my god, you don’t have to be so passive aggressive about it.

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Anyway, seeming as I find it so hard to write about real things, that’s why what I write here also a) hardly makes sense b) is extremely random and c) is often contains lists and rhetorical questions.

So today, because I can’t even begin to use my brain properly after those exams (5 down, 2 to go!!), we are just having real talk ’bout my life.

Top tip!: If you just. want. the. recipe. you can get it by scrolling all the way to the bottom of the page!  😐

(p.s. flat face emoticon is my fave)

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Below: Real life, lunch life – iPhone, milk jug, Tartine Bread Recipe Book.

20130525-eggs 007

But it gets even more real.

Sourdough makes this happen:

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

I’m on half term at the moment (in the UK you get a week off every 5-7 weeks) so I preemptively decided to get a sourdough started going! (which you may have seen if you follow me on instagram)

So I have basically taken over part of the counter permanently for bread.

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Like

what am I even doing

I’m going on my first beach holiday in like 4 years, in about 2 months time.

and NOW I decide “Hey you know what I need? More carbs (hot, sour, delicious, delicious carbs), which I will eat. With butter.”

Real choices. Real life.

I guess I’m just going to have to get in more cardio… 😐

That is mega real.

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Along with bread, I am also fueling my life with soundtracks.

I get obsessed pretty quickly, and just listen to whole albums on repeat. My current top ones are :

Purity Ring – Shrines

MS MR – Second Hand Rapture (their new album, OMG so perfect. But I can’t figure out the lyrics to one of the songs. It sounds like she’s saying “lavender haze draw in vanilla turkish gaze” and I’ve asked loads of people and NO ONE CAN HEAR WHAT SHE’S SAYING)

Vampire Weekend – Modern Vampires of the City (ofc, espesh Step)

and Dog is Dead – All Our Favourite Stories.

And hey look, I’ve reached the bottom of the page! Look at that.

I do have a recipe coming soon for something sweet, and it also involves peanut butter, and a properly styled set up, but I thought I’d just mush this quick post in here to let you know I’m still alive, and making food and photographing it for you.

Notes

You can bake this in the skillet that you fry things in (if the skillet is oven proof), or put the fried ingredients into a small oven proof dish, top with the ricotta and eggs and bake it in that.

Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper

Ingredients

  • 1 tsp olive oil
  • 1 clove garlic
  • a sprig fresh thyme , leaves removed from the stem
  • 1/4 a leek (1/4 an onion)
  • 1/2 a chargrilled pepper (or just 1/2 a pepper)
  • 2 eggs
  • 1 tbsp ricotta
  • 1 tbsp milk
  • 2 large handfuls of spinach
  • salt and pepper

Instructions

  1. Preheat the broiler in your oven, place the rack in the top third of the oven.
  2. Peel and mince the garlic clove, and finely slice the leek into rounds. Fry over a medium heat with the olive oil and thyme in a small skillet until the leek is softened. Slice up the pepper into small squares, and add to the skillet. Add the spinach too, and heat on a low flame until wilted.
  3. Stir together the milk and ricotta, pour into the middle of the skillet (see notes), crack in the two eggs. Season generously with salt and pepper. Place under the broiler for a few minutes just until the whites have cooked.

You Might Also Like

  • Lauren @ Sweet & a Dash of Savory May 26, 2013 at 12:11 am

    I know how you feel, I’m taking finals now too:(
    p.s. those eggs look delish… yumm

  • em May 26, 2013 at 12:28 am

    WHY are you so good at taking pictures?!
    it should be a bloody crime,
    as for these passive aggressives, think of them as lonely middle aged women with no where to turn but pintrest – is that mean? that may have been mean, as i am basically that but 20 – shooting myself in the foot a little bit.

    amazing post as usual, cant wait for this peanut butter post!

    em

  • Gemma @andgeesaid May 26, 2013 at 12:59 am

    I loved your rant 🙂
    I think you’re a great writer! I like your style 🙂 Don’t pay any attention to those people – all blogs are set out like this.. The point is, we like reading what you have to say! If they just wanted a recipe… get a recipe book?
    Anyway, that said, this is an amazing dish!!! Will definitely be trying soon. And surely one little sourdough isn’t going to affect a beach holiday much!… Right??.. I’m going away in a few weeks too, and made two chocolate cakes last week. Whoops! 🙂

    xx gee
    Come check me out at http://andgeesaid.blogspot.com.au

  • Evelyn May 26, 2013 at 1:17 am

    Lovely, just lovely pics!! Always interested in checking out new music, so I youtubed Purity Ring and listened to “Lofticries” – AMAZING stuff! Good luck with your remaining exams – keep that beach holiday in mind as your finish line! 🙂
    Best wishes from Canada

  • Carina May 26, 2013 at 2:37 am

    This looks amazing! I love baked eggs for breakfast, a little healthier with the veges too 🙂

    Carina xx
    http://www.carstina.com/

  • Katie May 26, 2013 at 3:40 am

    Ugh, Izy, I just had someone comment externally on a post of mine saying “recipe looks great but I don’t know why bloggers feel the need to share all their vacation photos instead of just getting to the recipe” and I just wanted to scream “IT’S MY BLOG I’LL SHARE WHAT I WANT” but I didn’t want to anger the internet. So I’m doing it passively-aggressively here, because I relate. Anyway, no one cool minds scrolling all the way down, and a lot of us read the words in between the title and the recipe, too. Cheers! (Thanks for inspiring my small rant).

  • Jana @ 333 Hand Lettering Project May 26, 2013 at 3:56 am

    Oh baked eggs…will I ever figure you out? Lovely photos 🙂
    Jana @ 333 Days of Hand Lettering

  • thecitygourmand May 26, 2013 at 5:30 am

    Gracious that looks good. Simple is always best 😀

  • Iris May 26, 2013 at 10:34 am

    I am digging how natural and in the moment your photos have been, your a great talent! Keep up the good work 🙂

  • Katie May 26, 2013 at 10:46 am

    mmm looks so tasty! I always love the layout of your posts, don’t let the haters hate!

    Katie <3

  • Emily Rowbotham May 26, 2013 at 12:37 pm

    Haha ignore that person’s rude comment!
    I like the writing, it is what makes it personal!
    (And don’t worry, I understand completely- takes me a blooming age to write one post as I want to phrase it all right!)
    Looks scrummy and good luck with the sourdough, jealous you have the time!
    Emily xx
    http://gingerbreadjourney.blogspot.co.uk/

  • carey May 26, 2013 at 1:12 pm

    Omg. The number of times I have had to resist being the crazy blogger that leaves a HEYFU comment on an idiotic pin while browsing through my Other Pins From section…yeah. (Most recently on a pin that said “All of these pictures are way too dark, but the recipe sounds delicious.” My Anatomy of Really Good Grilled Cheese post invited some of the worst, though. Things like, “Who knew making a grilled cheese could be so complicated?” Um, you’re grating cheese instead of slicing, so it’s pretty much the same thing but with a different tool, Einstein.)

    Ok, enough about the dimwits of the Internet. This looks SO GOOD. I can imagine how amazing it is piled high on sourdough too! (It’s 8:00am here and I just finished my morning coffee, and I’m so hungry that I can practically taste this.)

    And hurray for being nearly done with exams! A beach vacay will be much deserved. (:

  • Lauren at Keep It Sweet May 26, 2013 at 3:45 pm

    Ignore the crazy pinner, people just aren’t patient and too excited about what you are cooking/baking. I need to make this egg dish.

  • Rebecca May 26, 2013 at 5:50 pm

    this looks so good. definitely suitable for my vegetarianishness (yeah, that’s a word)
    ignore the hater, we love you over here on your blog 🙂 xxx

  • Heather May 26, 2013 at 6:00 pm

    I love your writing style and your beautiful pictures. Don’t let the internet get you down.

  • Katrina @ Warm Vanilla Sugar May 26, 2013 at 6:42 pm

    Ha! I always laugh when I see “scroll to the bottom for the recipe” comments on Pinterest. I read food blogs for the writing + the food, but I suppose others don’t! I totally dig this and your random writing! xo

  • Sina May 26, 2013 at 7:55 pm

    Delish recipe. Will defenitely try this one. Perhaps minus the ricotta as I’m lactose intolerant. Will have to find a way to substitute.
    And hey, you are NOT terrible at writing. At all. On the contrary, I find your style very fresh and entertaining. It’s very unique and sets you apart from all the housewifish blabla recipy blogs.
    In other words: your style is why I follow you, kay? So don’t change it.
    About the braindead comments on the recipe being at the end of the entry: helloooo and welcome to the world of food blogging! This is how it works!
    There’s always some eejit around who has this “I must spread negative shit on the net” compulsion.
    Just ignore and carry on. Please.

  • Toni May 26, 2013 at 8:57 pm

    Hey, I always love your writing. It’s original and fun. Very looking forward to the peanut butter recipe(massive peanut butter fan here) 🙂

  • Erica May 27, 2013 at 4:23 am

    I love your writing style– so fun and short, as opposed to mine which tends to get a bit rambly at times haha. I completely feel your pain though, I have so many posts in my drafts; however, I can’t think of any stories worth sharing (and not boring y’all to death) yet.
    Dear inspiration, please come to me.

  • Jessica Walton May 27, 2013 at 8:31 am

    Mmmmmmm vegetarian bliss! Lovely x

  • Marta @ What should I eat for breakfast today May 27, 2013 at 11:09 am

    hahaha, great post. Good luck with the rest of exams, don’t worry about strange comments, it happens and will happen. And I think you inspired me to make a real bread.

  • Irina @ wandercrush May 27, 2013 at 7:23 pm

    Hahahah, don’t be discouraged about your writing… you’ve got amazing photos, which (to be honest) probably generally grabs more people.
    Anyway, lovely simple recipe. Nothing like baked eggs on a lazy Sunday morning.
    😐 😐 😐 😐 😐 😐 😐 (Definitively the best keyboard face.)

  • Cassie May 27, 2013 at 9:26 pm

    I love reading your blog, the in-between-stuff is as awesome as the recipe!!!

  • Jocelyn (Grandbaby Cakes) May 28, 2013 at 1:15 am

    I have never baked eggs but I sure do want to now! I love ricotta with spinach.

  • elizabeth May 28, 2013 at 6:55 pm

    I read your blog as much for your writing as I do the recipe. No worries. Ramble on!!!!

  • Elena May 28, 2013 at 7:41 pm

    I never tried to bake eggs! Great idea!

  • Alexandra @ Confessions of a Bright-Eyed Baker May 28, 2013 at 9:17 pm

    This is like the epitome of a perfect lunch… baked eggs and homemade sourdough. DYING! I’m seriously going to get my hands on that Tartine book so I can make me some of that sourdough. 🙂 And yes I’m trying to eat healthy too, but then I do stupid things like make ice cream and fudge sauce over the weekend. I don’t even understand myself haha.

  • Richard May 28, 2013 at 10:21 pm

    Oh hook, line and sinker this seriously looks incredible and on my cook now list 🙂 That is a cast iron fry pan right? I love cooking with cast iron.

  • Katherine May 28, 2013 at 10:56 pm

    You make the most delicious food!! Love eggs. Can have them any time.

  • Ashley May 29, 2013 at 4:50 am

    Alllll the waaaaaay at the bottom!!!!!!!!! I always love your writing. It’s real and fun and shows your personality. Keep rockin’ it lady. Also, this meal? Love. And the last photo is my favorite…the one that is alllll the waaaay at the bottom! Woot! 🙂

  • anna@annamayeveryday May 29, 2013 at 2:07 pm

    Your photographs are fabulous, makes me want to cook this now!

  • Piga May 29, 2013 at 2:18 pm

    “Lavender haze, djarum vanilla, Turkish jade” 🙂

    I feel your pain. Sometimes I go over to Happyolks and The Candid appetite and get jealous over how well they write and lead up to their recipes. Really lovely pictures, I always get a little weak in the knees when I see wobbly eggs!

  • Asha@FSK May 29, 2013 at 2:39 pm

    LOL.. loved the post. Totally get the, “umm.. i have pictures but the words aren’t forthcoming” dilemma. Happens once too often! You know what else I realised? That non-styled, on the go, photos are totally cool! and hey! Keep it REAL!! 🙂

  • Eva | Adventures in Cooking May 29, 2013 at 3:33 pm

    Hahaha, well I am happy to see that you are making it through your final exams! And with some tasty eggs to keep your brain fueled, excellent choice. And sourdough! I bought a sourdough starter last month and it is still in my fridge, I don’t know how long they last before you’re supposed to use them…I probably should research that. It’s just gotten so hot lately that I’ve kind of been avoiding turning on the oven, and I’m a bit scared of trying to knead bread again, but I must overcome that fear for the wonderful tangy flavor of sourdough. Can’t wait to see how your starter comes out 😀

  • kulsum@journeykitchen.com May 29, 2013 at 8:06 pm

    ah i knw all about those pinners 🙂 those eggs are jumping out at me! Want them for dinner now!

  • Billy June 2, 2013 at 5:52 am

    Izy somehow I completely missed this post :/ thank god you told me to scroll all the way down or I would have had to actually read something and think about it. If there’s one thing I need to constantly repeat to myself it’s this:
    SOME PEOPLE ARE FUCKING IDIOTS.
    There’s not a better way to put it.
    ps I write the same way and I can’t get enough of it. and I can’t get enough of you.

  • cindy June 3, 2013 at 1:57 pm

    HA! I love you! this cracks me up and yeah, I agree about those pins. Scrolling down is not really ANY EFFORT AT ALL. I also love (hate) it when someone copy/pastes the recipe in the comment box. Crazy-making. Also, I feel your pain with post-writing…and I somehow graduated from college with a BS in writing. I think we get in our own way (I know I do!). It’s just so damn difficult!

  • karen June 3, 2013 at 3:04 pm

    Thank you for introducing me to the flat face emoticon. Awesome. 😐 (I added a nose.)

  • Rosie June 3, 2013 at 9:09 pm

    I seriously love all your posts and your writing, ignore the stupid pinterest comment. I saw one of my recipes pinned with a comment (by the pinner!) about the filling sounding ‘ick.’ Apart from thinking ‘why did you bloody pin it then??’ the comment stayed on my mind all day, so silly how these things do!
    Your eggs look and sound totally gorgeous and I am also addicted to the MS MR album at the moment – so good!

  • Alanna June 13, 2013 at 4:28 am

    I will make this! It looks so good. Really glad I scrolled All THE WAY to the bottom for the recipe! 😉

  • Kristen Bryant June 29, 2013 at 6:36 pm

    I made this for my boyfriend this morning and loved it! Fried some bacon first and then sautéed the onions in the rendered bacon fat. Added the crumbled bacon back in before the ricotta milk mixture and topped the whole thing with parmesan and cayenne. Served it with toasted sourdough. Has to be my favorite breakfast ever. Thanks!

  • Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper | Food Overload September 26, 2013 at 9:45 am

    […] Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper […]

  • Saturday Bliss - Artifact Uprising January 25, 2014 at 12:02 pm

    […] call for a hearty breakfast and this recipe looks absolutely […]

  • Links and Life | I Got Twenty Something Problems April 4, 2014 at 2:26 pm

    […] Baked Eggs With Spinach, Ricotta, and Leeks […]

  • baked eggs with spinach, ricotta, leek, and chargrilled pepper - TnyBits May 1, 2014 at 8:00 pm

    […] baked eggs with spinach, ricotta, leek, and chargrilled pepper […]

  • Anna K May 10, 2014 at 10:02 pm

    Your recipes are amazing! Thanks for putting them up.

  • Carlie June 12, 2014 at 12:27 am

    Nice photography, and thanks for the recipe.

  • PJ Hornberger July 13, 2014 at 12:04 am

    I could have swore you mentioned I could print the recipe… Not so. Wasted paper/trees printing nice people’s comments. Very disapointing, to say the least. I’ll look elsewhere. Have a semi-good day. PJ

    • Izy July 15, 2014 at 2:14 am

      There’s a print button in the top right corner of the recipe box which cuts out all of the comments, post and photos so you can just print the recipe.

  • Wednesday’s Specials: Baked Eggs with Spinach, Ricotta, Leek and Chargrilled Pepper | Project Fairytale October 29, 2014 at 5:37 am

    […] is with eggs (love the omelette with Danish white and spinach). And when I saw this recipe on Top With Cinnamon I just thought: hmmm, another gorgeous breakfast idea with my favourite ingredients. I’ll try […]

  • tungsten jewelry June 23, 2015 at 8:31 am

    The 1973 Ford truck model year brought a redesign for the Ford F Series trucks, which included longer cabs and restyled exterior body panels. Ford also took this opportunity to update the extra heavy duty Cab Over Engine (COE) W Series by rounding its corners to make it more aerodynamic. And Ford’s Ranchero got a restyled front end, which incorporated the five mph bumper mandated that year for its automotive counterparts..
    tungsten jewelry http://tungstenjewelryforsale.com

  • prefabricated house kits June 28, 2015 at 6:45 am

    Therefore, this gives Accelerator great character development in the series. In addition, the viewers get to see his tragic flashback where he has hunted down by bullies, federal agents, and even the military. From the flashback, it makes the audience invoke pity on him on how he became a complete monster.[I][CENTER]Despite Accelerator seeking for redemption, he cannot fully be considered to be a hero.[/CENTER][/I].
    prefabricated house kits http://www.hbbfhouse.com

  • folding house design July 11, 2015 at 8:18 am

    players range from $100 to $3000 according to their structures and the technologies used in manufacturing them. Most of the people who are thinking seriously to add these gadgets to their cars would be interested in buying future proof player which can last for several years without any complaints.
    folding house design http://www.bf-house.com

  • 10 Healthy Egg Dishes to Make for Dinner — Viral Pie January 29, 2016 at 8:24 pm

    […] Get the recipe from Top with Cinnamon. […]

  • 10 Healthy Egg Dishes to Make for Dinner January 30, 2016 at 10:14 pm

    […] Get the recipe from Top with Cinnamon. […]

  • Pinterest Picks - Brunch Recipes for Mother's Day April 25, 2016 at 1:01 pm

    […] […]

  • Linda Sikut March 23, 2017 at 12:14 am

    Just an FYI and not meant to be nasty at all, but some bloggers are able to put the recipe near the top. The reason it’s tough when the recipe is near the bottom is the scrolling problem. I don’t have the latest tablet or phone and all the graphics eat up my memory before I get to the recipe.
    Even writing this message took 10 mins.

  • Jose Magalhaes June 7, 2017 at 12:57 am

    Queredo, queredo… estive tanto tempo para fora e aprendi estes coisas todas in Inglix. Agora guardo muita dificuldade di falar, principalmente pórtuguês. Já não me lembro como dizer, ” Ervilas con xorizo.

  •   powered by chloédigital