Hollandaise Spinach Bake

What came first? The chicken or egg? Either way, Georgia has it covered with the Poultry Capital of the World, Gainesville! In honor of National Farmers Market Week, we decided to show case some of our states best “renewable” resources- eggs and spinach, in this to die for brunch recipe. (or dinner, no judging here) IMG_1711 2.JPG

 

Ingredients

Hollandaise sauce (double the recipe) Use this Homemade recipe here omitting steps 3 & 4 for this recipe

Spinach leaves (stems removed)

fresh diced ham (baked or smoked)

poached eggs

Directions

Make a bed of spinach leaves in a casserole dish. Preheat oven to 350.  Top with diced ham (or other meat).

Poach eggs, making sure yolks are fairly firm (this is to keep them in place). The number of eggs is a personal preference. I used a cast iron cornbread wedge pan (made by Lodge) to dress the eggs up a little better…plus many more can be cooked at the same time in their own little section! Carefully scoop out each egg, a flat plastic spatula (like for icing) works amazingly to get the edges separated from the pan. Place placed eggs on to the bed of spinach and ham.

Prepare Hollandaise sauce, making sure to keep consistency slightly runny (So that it is easily pourable and does not overcook in oven). Pour sauce equally over the spinach and egg.

Place in oven, and bake for about 10 minutes. Just long enough for the sauce to meld with the spinach and eggs, and softening the spinach, but not wilting.

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ENJOY!!  Romans 12:9-10

Eat healthy and grow “America Strong!” Order your Market Basket now! www.sweetbasilfarms.com.

We (Sweet Basil Farms) are an 80 acre working farm, consisting of large vegetable, fruit and herb gardens, fruit orchards and livestock. We put great emphasis on natural gardening, growing and livestock management practices. We raise and breed Pyredoodles, Great Pyrenees and Standard Poodles. We also breed and sell poultry, pet pigs, pygmy goats and over 300 varieties of bearded irises and so much more. We are proud of our school partnerships members of Georgia Grown, and believe strongly in helping to promote our fellow farmers, producers and growers and our local economy.

We, both David and I, have always had a passion for growing flowers and plants, deeply rooted from our Grandmothers’ teachings. We, like everyone, began to make a more conscience effort to eat healthy and naturally grown fresh food. Since we have 80 acres, we began by adding a “small” acre and a half vegetable garden. When people began driving an hour or two, just to buy our home grown tomatoes and cucumbers, we realized there was a real need in many communities for busy families like ours.

An 1840’s General Store situated on our property. Because it is right next to my garden spot, and had a porch to cool off in our hot Georgia summer, it quickly became our on-site “Farmers Market”. The old General Store, once the central hub for a bustling railroad community, also served many important roles in the community of Goggans, and was even a United States Post Office (until the 1960’s). This building is a Historical landmark, and sits adjacent to the old “Doctor’s Building”, which is rumored to have served as a Courthouse, jail, and dentist office. There is a church and cemetery where the founding families of “Goggans” were laid to rest. The wagon trail road where the townsfolk would ride down to the creek, is still visible in the winter. The history on our property, rich with farming and community purpose, greatly inspired us to serve our community in a new and exciting way. We believe the old General Store served it’s greatest purpose, by inspiring our Farmers Market To You program.

 James 2:14-26  tells us that our faith is dead without works. Our business model is based upon that. The first fruits of our harvest is always given to God. While it is not necessarily the “temple” as it was thousands of years ago, there are many worthy organizations in our community with structures in place, which help us to effectively share the fresh healthy fruits and vegetables with the people in need.

This recipe blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

 

 

 

 

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