The meal planning continues. I I know I have said this before, but I can't imagine not doing it now. We are going on vacation for a week this season and will have a kitchen. I'm going to take a meal plan there, too. I know if I don't it will make me grumpy, and I really don't want to be food grumpy on a vacation.
We are now repeating our favorites and one is an egg bake. This one is canned tomatoes, lots of garlic, red peppers, onion and spinach, which sauteed for a long time (except the greens) and then transferred to a baking dish with cracked eggs on top, and baked for about 25min at 350°. (I just remembered how to do that degree symbol without looking it up!) I serve this with toast, or a side salad, or both. There is a very similar recipe here. Everyone likes their eggs harder than I do, so I take my portion out early. If I were smart, I'd make a single portion in a ramekin for me. This is my favorite breakfast the next day. We always have leftovers of this because only 3 of 5 of us really eat it—the other two politely move it around the plate, pick out the egg, and focus on the toast and salad.