Yesterday I started my physio for my hip.  Something I should have done when I fell in January.  I have no excuse but after a total of about 3 months resting the back in bed over the course of this year I wised up.

Because I had two severe falls within 5 years on my left hip I shifted the SI joint.  Which apparently is really hard to do.  But I seem to want to excel in the worse areas.  The woman who is guiding me through physio said that while a lot of people say they’ve shifted the SI, it’s not common.  Injuring that area is but not the shifting bit.  It’s been an interesting look into body mechanics.  The muscles reacted so quickly to protect the area and “locked” things down.  But I didn’t do anything to fix the ligaments so now that I’ve been fixing the muscles things are disabled.  Loosey goosey, if you will!  So I have to have a brace round my hips as they said I need to treat it like, in layman’s terms, I sprained my bum.  Oops.

But I’m thrilled we now have a plan action.  Spending a crazy amount of time heating and icing my lower back and hip gets very boring very quickly.  I have too many things on my list!

One dish I’ve been trying to get down is baked eggs.  I had been trying to do a French recipe from Barefoot Contessa for baked eggs.  She had said to broil them and I’ve had no luck.  I got the flavour down but not the cooking part.  Jovina Cooks Italian posted about marinara baked eggs.  Actually baked, not broiled and I had some marinara sauce to use up.  I can take a hint.  🙂  This is my take on it.

Preheat the oven to 425F/220C.

In a small baking dish add a third cup of marinara sauce.  Heat this up in the microwave.

Add three eggs.

Top with freshly grated parmesan cheese.

Baked until the egg whites are firm and the yolks are runny.  This is the tricky part.  So don’t get discouraged if you struggle with this bit.

Top with basil and season with sea salt and pepper.  Buttered toast is perfect to go with this.

This was a great way to start the day.  Full of flavour and hearty.  And it went way better than the French recipe but I’m not giving up on that one.  Once I get that down I’ll post it.