When it comes to cooking eggs, I’m super picky, so picky that I have to make them myself. The yolk has to be perfectly cooked in over-easies, my scrambled eggs have to be just-set (not hard and rubbery), and my omelet has to has to be perfectly cooked in the middle without any brown on the outside. Strange, eh? In fact, it’s so bad that I even make my own eggs in hotels…whenever they let me. The cook behind the egg station usually looks at me kind of funny, like, are you crazy lady, but then obliges. I wanted to try something different for Mother’s Day, so I created these mini casseroles made with steamed spinach, sauteed mushrooms, Parmesan cheese, an egg, and drizzle of cream. They were lovely with whole wheat bread and a cappuccino. I’m working on the recipe and will it share later.
