Eggs “Florentine”

Having spent the first week of December on holiday, eating buffet (and dessert) three times a day, I was ready to give up decadence before the holidays were even in full swing.  Not wanting to be a party pooper, I soldiered on and ate my way through Christmas, the week after Christmas and New Year’s Eve.

For New Year’s Day, even though it was just me and my partner, I wanted a brunch that seemed nice enough for a holiday but didn’t involve bacon, heavy cream or half a loaf of bread.  Browsing through a list of “light” brunch recipes, I knew I had hit the nail on the head when I came across Easy Eggs Florentine.

Aside: yeah, this is the second Martha recipe I’ve posted in a row, purely a coincidence.

Eggs, in my mind, are the world’s most perfect food.  I love ‘em just about any way they come, especially poached.  Much to my chagrin, however, I can’t poach an egg to save my life.  I fast fried the eggs so the whites were set but the yokes were still soft.  The goat cheese stirred in to the spinach gave this dish a subtle richness that didn’t leave us feeling heavy after brunch.

Certainly a wonderful way to start a new year.

Banana Bread

I have the best of intentions when it comes to bananas.  I buy them every week, intending to enjoy them chopped over cereal or in between a gooey peanut butter sandwich, yet I never seem to get around to the bananas and they end up wilted and black in the fruit basket.

At the end of the week I throw them in the freezer with the best of intentions to make banana-based baked goods.  The bananas usually resurface in loaf form.  I like it cold with a thick layer of salted butter spread on top.

After much experimentation, I like Martha Stewart’s recipe best.  The cup of sour cream keeps it moist for upwards of a week, not that the banana bread sticks around that long.  Somehow, I don’t seem to have any trouble going through a loaf in a couple of days.

Martha Stewart’s Banana Bread