I like the ritual of meeting friends for a weekend brunch but I’m usually disappointed with the menu selections. Unless I’m meeting something at Barney Greengrass in New York City, I’d rather cook my own brunch feast.
5 large eggs
1 large tomato, sliced thinly
1 bunch baby spinach, thoroughly washed, coarsely chopped
1 medium red onion, diced
1 tbsp fresh thyme
1/4 cup heavy cream
salt, pepper, olive oil
1. Preheat oven to 400Âº. In the meantime, heat olive oil in a large nonstick and oven-proof skillet and sautÃ© onions and thyme. Add spinach and cook until wilted. Season with salt and pepper.
2. In a medium bowl, whisk eggs with milk and sprinkle with salt and pepper. Pour over the vegetables, gently lifting them to let egg mixture coat the bottom of the skillet. Arrange tomatoes on top. Cook until the sides are a little toasted but the top still runny.
3. Tranfer to oven and cook until the center is firm and tomatoes are browned, about 15 minutes. To serve, loosen with a heatproof spatula.