I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.
I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.
Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)
I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.
Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)
A few stills that I took:
If you are local to Green Bay, Wisconsin and are available in the morning this Sunday (February 16, 2014) I will be cooking on WLUK Fox11’s “Good Day, Wisconsin!”show. I will be featured in “Cooking With You” with anchor Emily Deem, and my segments will air at approximately 7:50 and 8:50am.
I posted my recipes here a few minutes ago (Crepes and Baked Eggs with Spinach and Feta Cheese.) Emily requested a couple light recipes because we all tend to eat a bit heavier in the depth of the Wisconsin winters. Both of these recipes are very versatile. Crepes can be breakfast, brunch or desserts, and can be sweet or savory. The egg can be used for breakfast, brunch or dinners, and you can replace the spinach and feta with other preferred options. I give basic recipes for both, and then some ideas for variations.
If you are not able to watch me live on Sunday morning, I will again post a link here on Monday so that you can go online and watch me.
We are going to have fun!
Baked Egg with Feta and Spinach
4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey’s Sunny Paris.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste
1. Preheat oven to 350F.
2. Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3. With electric mixer, beat egg whites until stiff peaks form.
4. Gently stir in cheese, spinach and herbs.
5. Divide between the four cups.
6. With a spoon, create a small well in the center of the egg white mixture.
7. Carefully slide a yolk into each well.
8. Place cups on a baking sheet, and place in oven. Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.
Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.
Sat fat: 3g
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