I really love breakfast and one of the best things about living in Seattle is all of the awesome brunch spots around the city. However, most brunch dishes contain dairy, which my body doesn’t tolerate particularly well. As a result, I usually end up getting basic egg dishes or items where the cheese and cream can be omitted.
But sometimes, I really wish I could order those fancy-looking items off the menu. So, this past weekend I decided to recreate a baked egg dish I had recently seen on a menu and turn it into this dairy-free version of baked eggs with spinach and shallots. Although I can’t fully say how it compares to the cheese-laden original, I think it’s pretty dang good. 😉
One of my favorite swaps for dairy milk is to make homemade cashew milk. By altering the ratio of cashews to water, you can create a thicker and richer milk to use in place of heavy cream in recipes, or a thinner cashew milk to use in place of regular dairy milk.
This dish combines a rich cashew milk with baked eggs with spinach and shallots, along with a touch of garlic, thyme, salt, and pepper for a delicious, hearty breakfast that will start your day on the right foot!…