Spinach, Mushroom, Havarti & Egg Tarts w/ Gremolata

One Saturday morning, I decided to make breakfast for my family from what was already in the refrigerator.  I did not want to go to the store or the farmer’s market.  It was my lazy day to lounge about, while enjoying a hot cup of perfectly brewed organic Guatemalan coffee.  I decided to make them spinach and mushroom tarts, topped with a sunny side-up egg and gremolata for freshness.


4 Ramekins
2 tablespoons organic Butter
2 tablespoons Extra Virgin Olive Oil
2 cloves Garlic – minced
1 large Shallot sliced
6 large Crimini Mushrooms
5 small sweet Peppers
1 tablespoon fresh Thyme – finely chopped
2 cups baby Spinach
4 tablespoons Heavy Cream
6 oz Havarti Cheese – grated
pinch Red Chili Flakes
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper

In a large enough sauté pan, melt the butter and heat the olive oil on medium high heat.  Add the sliced shallots and minced garlic, and sauté them until they are translucent, making sure not to burn the garlic.  Add the pepper.  Slice the mushrooms and sweet peppers, and add them to the sauté pan.  Allow them to cook for a few minutes, then add the finely chopped thyme, salt, and red chili flakes.  Sauté them for another few minutes, then remove them from the heat.

Preheat the oven to 400 degrees Fahrenheit.  On a clean cutting board, run your knife through the spinach, and place an equal amount in each of the four ramekins.  Top the spinach with the mushroom, shallot, and pepper mixture.  Add a tablespoon of heavy cream to every ramekin.  Grate the Havarti cheese, and top the ramekins with the cheese.  Place the ramekins on a baking sheet and in the oven for 20 minutes, or until the cheese is melted and golden brown.

While the spinach and mushroom tarts are in the oven, make the gremolata.  After which, you can make the eggs.


3 tablespoons flat leaf Parsley – finely chopped
1 teaspoon fresh Oregano – finely chopped
1 Lemon – zested
1 clove Garlic
1/4 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil

After finely chopping the parsley and oregano, place them in a bowl.  Grate the garlic clove, and place it with the herbs.  Add the lemon zest, salt, pepper, and olive oil.  Mix well, and leave to the side as you make the eggs.


1 tablespoon organic Butter
4 organic Eggs
Pinch of Salt
4 grinds of Black Pepper

You may make the all the eggs at one time or individually.  I have chosen to make all four of them at the same time in a large non-stick sauté pan.  Melt the butter over medium high heat, then add the eggs to the pan.  Let the eggs cook until all the whites are firm.  Salt and pepper the eggs.  Place each egg on top of each of the ramekins.  Gently spoon a little of the gremolata over the egg.  Serve and enjoy.

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