In my house, summer brings such a different pace than the other seasons. School’s out, the garden is bursting with fresh produce, and the weather is so hot you almost have to have a cold drink in your hand.
Summer brings vacations, picking fresh vegetables from the garden, splashing in the sprinklers, catching lightning bugs, lazy pool days, making mud pies, and long family walks at night. These aren’t memories I want to forget. Often when I take the time to look around me and really reflect on these summer days with my family, I think, “these are probably the best days of my life.” I can’t slow down time, but I can intentionally be present in everything and enjoy these moments. The summer is meant to be savored, don’t you agree?
One of my favorite ways to savor the summer is by using fresh produce from my garden and getting creative in the kitchen by coming up with new recipes. I love a good challenge, especially when my kids are able to participate.
I received these adorable ramekins from my friends at MightyNest, and as soon as I saw them I knew I wanted to make a baked savory egg dish. I wanted to use my fresh spinach and farm fresh eggs, because to me, spinach and eggs are a match made in heaven. Throw a creamy parmesan sauce in there for good measure, and the result becomes a deliciously rich and super adorable individual baked egg florentine in a ramekin. Oh my, what a breakfast! Talk about savoring the summer!
These are perfect for a lazy Saturday morning or for when you have summer guests. They are simple enough for just your own family and impressive enough for company. My kids loved them! Plus, I find food is just more fun when it’s in a cute individual sized ramekin. It just makes it feel extra special. Find the recipe at the bottom of the post.
And now for the recipe: