Saturday, March 21, 2009
Delicious Baked Eggs!
Posted by Victoria at 1:23 PM
As you may have noticed, I'm a pretty big fan of eggs. While Eggs Benedict may be the jewel in my breakfast world, this baked egg dish gives Eggs Benedict a run for its money. I first saw this recipe in an old issue of Gourmet magazine, and have since adapted it slightly. This version contains the original fillings, but I've also tried adding sauteed mushrooms (delicious), whatever you have on hand. You can even try a Mediterranean version if you want by adding crumbled feta cheese, sun-dried tomatoes, and Kalamata olives. Have a field day, but keep it simple! Just add your favorite omelet fillings!
I did once try putting two eggs in one ramekin with poor results. Unless your cooking dishes are much wider, I wouldn't recommend this since the egg layer then becomes very thick and then takes so long to cook the whites that you end up overcooking the yolks. Yuck! Stick with one egg per ramekin or use wider, shallower individual baking dishes if you want to make larger portions.
Baked Eggs with Cream, Spinach, and Country Ham
1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 T finely chopped onion
2 T unsalted butter, divided
3/4 tsp finely chopped garlic
10 oz spinach, coarse stems discarded, and roughly chopped
8 large eggs
1/2 cup shredded cheese of your choice for topping (optional)
EQUIPMENT: 8 (6-oz) ramekins or ovenproof teacups
Preheat oven to 350 with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 T butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 tsp salt and 1/8 tsp pepper and cook, turning with tongs, until spinach is wilted.
Divide spinach, then ham, among ramekins, spooning 1 T cream into each serving. Crack an egg into each ramekin and season lightly with salt and pepper. Spoon remaining cream evenly over each egg, about 1 tsp or so for each. Sprinkle each with a little shredded cheese if using (I've tried Gruyere and Parmesan on different occasions and both were great). Cut remaining butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15-20 minutes, removing from oven as cooked.