This week in, “what can I make with these five random ingredients,” comes a successful eggsperiment combining a leftover baguette and the produce currently in my refrigerator. I love when I get to take my time playing around with recipes like this on a Sunday! I asked what I should call this on Instagram, and you guys had some great ideas, from “eggsschetta” to “b-egg-ette.” After deliberating on the best way to serve this trial meal, I settled on “pull-apart” crostini, meaning once it’s baked and the yolks broken you’ll have over a dozen individual eggy crostini (eating with your hands, preferred).

Ingredients:

• 1 small baguette
• 4 eggs
• 1 cup spinach (uncooked)
• 1 cocktail tomato (I use Campari brand – they’re slightly larger than cherry tomatoes)
• 1/4 of a green bell pepper
• 2 tablespoons of crumbled goat cheese
• Your preferred seasoning (I used a pinch of salt and parsley)
• 1/2 cup olive oil
• Olive oil spray (baking spray works, too)

Estim. Prep & Cooking Time: 20 mins.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray a medium-sized rimmed baking sheet with olive oil spray or baking spray.
• Slice the entire baguette into slices a little less than a centimeter thick. Place them snugly on the baking sheet. If they don’t fill the whole baking sheet, push them into the center so they are all snugly touching.
• Brush each baguette slice with a little bit of olive oil (or lightly spray with olive oil, if you don’t have a brush). Lightly salt each slice.
• Scatter a layer of spinach on top of the bread slices.
• Slice the tomato and green pepper, and scatter those around on top of the spinach.
• Sprinkle the goat cheese crumbles all over.
• Lightly spray (or drizzle) olive oil on top of everything.
• Crack each egg on top, aiming to keep them evenly spaced from each other.
• Season to taste. I used salt and parsley.
• Bake for about 16 minutes. I did 7 minutes, checked, then 7 more minutes, checked again, and decided to do an additional 2 minutes. The whites were white, the yolks still runny, but nothing still raw.
• Let cool for a minute, then use a spatula to separate the baguette slices into 4 sections containing each egg, and serve on a plate.
• Break the yolks, and spread the egg around on top of all the bread. Pull the baguette slices apart for eggy, veggie-covered individual crostini bites!
• Photograph your meal, tag me, and enjoy!