Baked Eggs + Chive Biscuits + Bloody Marys

For the Bloody Mary: Combine all of the ingredients in a pint glass. Pour the drink back and forth between the pint glass and a cocktail shaker four times, then pour the Bloody Mary into a highball glass over ice.

For the Baked Eggs with Spinach and Mushrooms:

Put oven rack in upper third of oven and preheat oven to 450°F.

Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in the same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

For the Buttermilk Chive Biscuits:

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto a baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.