I sooo wanted this recipe from the January issue of Gourmet to be delicious! And it is, it is!I will definitely make these baked eggs -- also called 'shirred eggs' -- again, for one or two or even for brunch for guests. For brunch, I'd do the prep in advance, everything except dropping in the eggs.
Each serving has only 2 net carbs so it's perfect for South Beach, Atkins and other low-carb eaters. And while the eggs and cream do add up to 5 Weight Watchers points, it does have protein calories vs only fat/carb calories in a muffin; this means it should 'last' longer.
I will try half and half another time, just to see, which drops the point count to 3. But to my taste, these baked eggs are definitely 'worth' 5 points.
KITCHEN TIPS
- Be sure to cut off the spinach stems before heating up the cream.
- The eggs are oven-baked in ramekins in what's called a hot water bath or bain marie. Don't be worried: nothing could be easier.
- Just place your filled ramekins in another pan that's at least as tall as the ramekins and big enough to leave room for water to flow; I use a Corning casserole dish.
- Before popping into the oven, fill the bigger pan with boiling water til it reaches about half the height of the ramekins.
- Seriously, that's all there is to it!
- The eggs may not fully cook so if salmonella is a concern, be sure to bake until the yolks are fully set.
FROM THE ARCHIVES Breakfast vegetables are rare. But I've collected a few breakfast recipes with vegetables in the Recipe Box. Favorites include carrot & fruit oatmeal slump ('slump' is our family name for Swiss muesli, another great breakfast option) and these wonderful hearty muffins. For a summer brunch drink, try a jealous Mary.
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BAKED EGGS in CREAM with SPINACH
Hands-on time: maybe 15 minutes
Time to table: maybe 45 minutes
Serves 4
Time to table: maybe 45 minutes
Serves 4
Water for hot water bath
12 ounces fresh spinach, washed, dried, stems removed
1 cup cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
Finishing salt such as fleur de sel or Maldon
Preheat oven to 375F. Bring water to boil for the hot water bath. Prep the spinach. Bring the cream, salt and pepper to a boil in a large non-stick skillet. Add the spinach and let cook, stirring a bit, for 2 - 3 minutes. (You want to retain the bright green color.) With tongs, divide spinach among four ramekins. Continue cooking the cream until it becomes very thick, then divide among the ramekins. (Prep ahead this far, even the night before for brunch. If so, you'll want to cover tightly and refrigerate, then return to room temperature before proceeding.)
If desired, with a spoon create a shallow depression in the spinach (I didn't but think it's a good idea), then carefully break an egg into the depression. Place the ramekins in a larger pan at least as tall as the ramekins and large enough there's room for water to flow. Fill the bigger pan with boiling water til it reaches about half the height of the ramekins.
Bake for 18 - 22 minutes (said the inspiring recipe, mine took nearly 30) until the whites are cooked. Top with a little finishing salt and serve immediately.
Comments:
Like the new look also!
Yikes. Recess bell just rang. Must work now.
The eggs do too. I will try that recipe for sure. Jacob is even back on the poached egg wagon.
Tanna ~ I think you could easily slip a poached egg onto a plate with just the spinach. Just make sure the spinach is fully cooked.
Lydia ~ One egg is plenty, yes so especially good for those who limit their egg intake for cholesterol and other reasons.
Jeff ~ You know, yes, that's why I always always do nutrition analysis. Some times the surprise is in a good way!
Kalyn ~ I'll just have to try!
Karen ~ Thanks!
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