Baked Eggs (DF, NF, V)

There are so many things in my life that make me happy. Getting a call from my man when he's interstate, justto tell me he loves me. Sleeping in. Going to the movies. Hearing from a friend. Buying new shoes. Receiving postcards (or mail in general). Nights chilling with friends. Watching Offspring (team Patrick!) and eating late breakfasts.

There's just something decadent about a late breakfast, expecially if it's after a sleep in! Expecially if it's accompanied by a piping hot coffee. Followed by a trip to the markets and a little window shopping, it signals the perfect day.

So, this saturday morning, after you sleep in (even if it's just a little bit) make yourself a hot breakfast. Not because you need it, but, because,  after a long week at work or with your kids and family, you deserve it.

Gluten Free Baked Eggs with Cavolo Nero

Serves 1 hungry morning person

 a few leaves of cavolo nero, washed and chopped

a few slices of onion or leek

a few tablespoons of leftover pasta sauce

1 or 2 eggs

salt + pepper

Heat the oven to 180degrees. Grease a small ovenproof dish.

Heat a small frypan with a little olice oil and saute the the onion or leek until soft. Add the cavolo nero and a little water. Cover and cook for a few minutes until cooked through. Place the greens in the greased ovenproof dish and top with a few tablespoons of sauce (add a little cheese if you wish). Press down small hole or dent and crack the egg(s) into it.

Bake for 15-18minutes until the whites are set.

Serve hot, topped with salt and pepper accompanied by crunchy, buttered gluten free toast and a coffee of your preferred style. Days paper and boyfriend optional.