Spinach and Eggs
Faith Parry recently celebrated her fourth year as hostess at the MorningSong B&B, a bed and breakfast just off Main Street in the mountain town of Ouray. The inn has a Victorian theme and a view from the rooftop balcony of nearby Cascade Falls and the surrounding mountains.
Parry, a native Coloradan who grew up in Ridgway, runs the MorningSong with business partner David Westfall, Ouray County judge and owner of the building. When the previous occupant – a title insurance company – moved out, Westfall suggested that Parry do something with it. Parry had years of experience working in bakeries, restaurants and hotels, and she jumped at the chance to create a bed and breakfast of her own.
Parry cooks all the meals herself, using only locally grown and organic food, including elk and buffalo. Her spinach and egg dish garners consistent raves from guests. She got the idea from a cookbook and modified it into a specialty all her own, often serving it with local buffalo sausage.
|Number of Servings:||1|
|Ingredients:||1/4 lb fresh spinach
1/4 cup heavy whipping cream
2 Tbsp butter
Spike Gourmet Seasoning
Romano or Asiago cheese
|Directions:||Grease a glass baking dish and line the dish with spinach. Melt butter and add several dashes of nutmeg. Pour the butter over the spinach. Crack and nestle whole eggs in spinach. Drizzle heavy whipping cream around each yolk. Sprinkle with Spike seasoning, then with Romano or Asiago cheese. Bake at 450° for 15 minutes.|