The 90s are back big time. Just go to any hip coffee shop and you’ll see a sea of Mom jeans and Birkenstocks paired with ill-fitting Dwayne Wayne glasses. All the young guys are dressing like Jerry Seinfeld or a software engineer in the mid 90s and the girls are dressing like me at age 13. My brain can’t compute when I see a young gal stroll by and she is literally wearing my 7th grade uniform of a sunflower print baby doll dress hidden under an oversized Eddie Bauer flannel, a pair of Docs, a choker, and a crushed velvet scrunchie.
For a brief moment, I wonder if I am somehow looking into a time mirror and viewing my young 90s self through a glitch in The Matrix. Then, I see them staring blankly into their iPhone screens and I am instantly transported back to present day. Isn’t it ironic, don’t you think?
This phenomenon just goes to show you that there are no new ideas. Everything has been done already. Our fashion is just a repeat of 90s styles which were influenced by the early 70s styles, and so on. The entertainment industry is no exception. They’ve resurrected Mulder and Scully, The Juice is loose again in a new show about the OJ trial, I’ve heard talk of a Friends reunion, and I am pretty sure I saw a link to a godawful trailer for Kindergarten Cop 2 starring Dolph Lundgren.
Last year I saw Pearl Jam and NIN in concert and I have big plans to get wrapped up in satin and lace and head to a Dixie Chicks concert with my HS BFF this summer (a throwback to our first DC concert in the Gorge during the summer of ’99). “Vintage” Nirvana concert tees are to kids these days what vintage Stones concert tees were to us. Pete and repeat.
I have such mixed feelings over this blast from the past. While I roll my eyes at the kids who think they are being so original in their fashion sense, I can’t help feel a twinge of sweet nostalgia. Even the culinary genre seems to be capitalizing on 90s trends. New York Seltzer recently re-released their syrupy sweet line of sparkling seltzer waters with a flashy new website. Those thin NY style pizzas with greasy little pepperoni cups are pushing out the artisan wood fired types, and I definitely remember seeing a Pizza Bagel in the Instagram feed of some trendy bakery. Soft pretzels with a modern riff on that gooey liquid nacho cheese are being served at high end cocktail bars everywhere. I wonder what’s next? A 90s themed food truck that sells mozzarella sticks, Hot Pockets, Crystal Pepsi and Orbitz Soda? Oooh, that’s not a bad idea actually, hmmmm….
As I said before, my feeling about this sudden 90s influx are mixed. But, I am trying to embrace it. I bought some high-ish waisted jeans recently and I’ve been getting all nostalgic with 90s flavors and ingredients in the kitchen lately. My newest recipe incorporates an ultimate 90s ingredient, sun dried tomatoes. Remember back in the day when you couldn’t order a salad, bagel or a pasta dish without sun dried tomatoes? I’ve always been a fan of the tangy sweetness they bring, so when developing this new recipe I knew I wanted to bring that flavor into the mix.
This recipe for Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes combines all the hits. Lightly sautéed greens and shallots provide a hearty bed for the light and fluffy ricotta clouds that serve as a pillow for the eggs while they bake up into the creamiest texture ever dreamt. The addition of sun dried tomatoes bring a brightness and sweetness to the dish and a sprinkle of fresh basil adds herby freshness to the subtle, nostalgic flavor.
The dream of the 90s is alive in these Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes. So, let’s party like it’s 1999 and get in the kitchen.
- hearty greens like baby kale and arugula - 3-4 large handfuls
- shallot - 1 small
- olive oil - 1 tablespoon
- ricotta cheese - 1 cup
- grated parmesan - 1/4 cup
- fresh grated black pepper - 1/2 teaspoon
- fresh grated nutmeg - 1/4 teaspoon
- large eggs - 3
- sun dried tomatoes - 1/4 cup chopped
- fresh basil - a handful
- red pepper flakes - to taste
- grilled bread (optional) - for serving
- Preheat oven to 400°.
- Thinly slice a shallot, set aside. Roughly chop the sun dried tomatoes, set aside.
- In a small mixing bowl combine the ricotta, the parmesan (except 1-2 tablespoons), fresh ground nutmeg and black pepper. Mix until combined.
- Warm about 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the shallots to the oil and sauté for a few minutes until softened. Add 3-4 large handfuls of preferred greens, I use a mix of baby kale and arugula. Sauté lightly for 1-2 minutes until the greens just start to wilt.
- Remove the skillet from heat and add three even little mountains of the ricotta mixture, forming valleys in the centers to hold the eggs. Carefully crack an egg into each well. Top with a sprinkle of parmesan.
- Place the cast iron skillet directly into the oven on the lower rack. Place a baking sheet on the upper rack to prevent the eggs from overcooking on the top.
- Bake for 12-16 minutes until the whites have just begun to set. Top with more parmesan, red chili flakes and fresh basil.
- Serve immediately and enjoy (preferably in bed) with yummy grilled bread from an amazing bakery.