Sorry for not posting yesterday. I was in a study groove all afternoon and when I finished studying I was honestly way too tired to write up a post.
Yesterday the sun finally returned….for one day (it is raining as I write this post!) After a week of pretty much non-stop rain, flooding and cold, windy weather is was so nice to have a day of sunshine and actual spring temperatures. It reminded me of the beautiful time I had at home not too long ago…
Anyhow, I like planning my days so when I saw that the weather forecast for yesterday would actually be pretty decent I decided to get up early, go for a run before heading to Uni for a revision class. However, when my alarm went at off at 6:45am I was still too tired from sleeping so I snoozed for another 30 minutes (seriously, I don’t know how I managed to get up at 6:10am every morning during my years at school!) before getting up and hitting the pavement.
After my revision class I went straight to town to do my weekly grocery shopping and powered through an afternoon of studying. I really had to make myself focus and the best/ only way of getting work done is if I put away my laptop and concentrate on my books. No blogs, no facebook, no twitter…just me and my books! I actually have a couple of friends who’ve temporarily deleted their Facebook accounts during exam season and I have to say, it’s not a bad idea at all!
During my study break I treated myself to a delicious lunch. It was prepared in 5 minutes and only required 15 minutes of cooking time! Baked Eggs Florentine with roasted asparagus with a side of toast. On a side note: this makes a great breakfast/ brunch dish since you can prep it all before hand and throw the ramekins in the oven without any additional work!
All you need is a ramekin (lightly greased), spinach, cottage cheese (or crème fraiche) and an egg. And if you’re like me and prefer your food garnished then your options include freshly grated Parmesan, pepper, cayenne pepper or chilli powder.
For 1 serving (ramekin):
- olive oil or butter for greasing
- 35g spinach leaves, blanched
- 2-3 tsp. cottage cheese
- 1 egg
- salt, pepper
- Pre-heat the oven to 150°C (300°F).
- Lightly grease the ramekin and add the blanched spinach.
- Then put 2-3 tsp. of cottage cheese (or crème fraiche) on top of the spinach and season with salt and pepper. Make sure the ramekin is not too full.
- Now crack an egg into the ramekin and top with Parmesan. Cover with tin foil and bake in the pre-heated oven until the egg white has set (about 8-10 minutes).
Since I didn’t want to heat up the oven for 1 small ramekin I decided to roast my asparagus which was a delightful change from my usual preparation method. I drizzled some olive oil on top, seasoned with herbamare, mild chilli powder and pepper and roasted the asparagus for about 15 minutes. Garnish: freshly grated Parmesan!
Plans for today include studying (surprise, surprise!), a power yoga class and cleaning my room. Hope you guys like asparagus because there’s more coming your way later this week.
See ya tomorrow for WIAW!