Email to Karen     Â
Baked Eggs with Spinach and Mushrooms
Source of Recipe
from epicurious/shared by Lisa
Recipe Introduction
Active time: 30 min Start to finish: 40 min
10 oz baby spinach leaves
1/4 cup finely chopped onion (I used shallot)
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups) (we didn't have any - but I wish we had)
1/3 cup heavy cream (I used Trader Joe's Greek Style Yogurt)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan (I melted on a bit of Raclette cheese)
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 (not cast-iron), then add half of spinach and cook, turning
with tongs, until wilted, about 30 seconds. Add remaining spinach and
wilt in 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.
I cooked it much longer - maybe 15 or 18 minutes - maybe it was just
my oven but the whites were still clear and runny after 7 minutes. I
also didn't want the yolks runny.
|
Â
Â
Â
|
member logon
