Baked eggs are great for brunch, and when served with a salad of leafy greens and some warm crusty bread, it's satisfying enough to double as dinner. They're cooked in individual ramekins so they're easy enough to be multiplied for a crowd. So perfect for entertaining! They can be dressed up in so many ways, with a lot of delicious flavor combinations. You can add bacon, sausages, cheese, tomatoes, potatoes and even quinoa, then just leave in the oven to cook!
Baked Eggs with Spinach & Mushrooms
Serves 6
500 grams fresh baby spinach
1 small white onion, finely chopped
1 clove garlic, minced
4 tablespoons butter
350 grams fresh mushrooms, thinly sliced (we used baby portobello)
1/2 cup heavy cream
salt and pepper
6 large eggs
1/4 cup grated Parmesan cheese
Preheat oven to 350F.
Cut off thick stems from spinach and discard. Clean spinach leaves by soaking in a large bowl or basin with water to loosen any sand or dirt. Drain, then repeat soaking and draining until clean. Transfer directly to a heavy skillet set over medium-low heat, no need to dry. Cook spinach leaves, turning with tongs, until wilted about 30 seconds. Set aside.
Wipe skillet dry, then melt butter on medium heat. Cook onions and garlic until softened, about 2 to 3 minutes. Add sliced mushrooms and increase the heat to medium-high. Cook, stirring until mushrooms have softened and released liquid. Continue cooking until all the liquid has evaporated. This should take about 8 minutes.
Stir in the heavy cream, Parmesan cheese, cooked spinach and season with salt and pepper to taste. Remove skillet from heat and allow mixture to cool.
Brush 6 ramekins or oven-safe bowls with a little butter. Fill each with spinach and mushrooms. Create wells or indentations by pushing the filling to the sides of the bowl, large enough to fit an egg. Crack 1 egg into each well and cook in oven until whites are firm and yolks are still runny, about 15-18 minutes.
Stir in the heavy cream, Parmesan cheese, cooked spinach and season with salt and pepper to taste. Remove skillet from heat and allow mixture to cool.
Brush 6 ramekins or oven-safe bowls with a little butter. Fill each with spinach and mushrooms. Create wells or indentations by pushing the filling to the sides of the bowl, large enough to fit an egg. Crack 1 egg into each well and cook in oven until whites are firm and yolks are still runny, about 15-18 minutes.
I know we've been away for quite some time, but one look at these pretty tableware from furniture and home store, Bungalow 300 was enough to lure us back into the kitchen to start cooking again! View their Holiday Gift Catalogue here or catch their pop up store for beautiful gift ideas at the Corte de las Palmas in Alabang Town Center from November 20 to 25.
Bungalow 300 items featured:
Raffia Placemats in Zen Black & White and Pomelo
Bone Side Plate and Salad Plate
Wooden Plates
No comments:
Post a Comment