Recipe is from the WSJ, March 2-3, 2024, but modified to substitute Spinach for thinly sliced Proscuitto
Ingredients:
Butter to grease the ramekins
1 cup or so thawed frozen spinach, with 1 tablespoon lemon juice, 2 T dehydrated chopped or minced onion, salt & pepper (substituted for the proscuitto of the original recipe, see pic below) (a little extra spinach is fine, just divide it evenly among the ramekins)
8 eggs (two for each ramekin) (I used 10 eggs, 2 each for 5 ramekins, all that would fit in the baking pan, and needed a few more tablespoons of heavy cream to cover the eggs)
1 cup heavy cream or half cup heavy cream, half cup chicken broth
2 T fresh minced chives or fresh herbs (I used freeze-dried chives that I sprinkled on before baking, instead of fresh minced herbs sprinkled on afterward)
1/2 cup grated or shredded parmesan cheese
Boiling water to pour into the pan around the ramekins
Crusty bread or toast strips for serving
Preheat oven to 375F. Bring kettle of water to boil and set aside. Butter the insides of the ramekins. Divide the spinach mixture or the sliced/chopped proscuitto among the ramekins, sprinkle with half the parmesan, crack two eggs into each one, then cover the eggs with cream (1/4 or less per ramekin). Sprinkle with the remaining parmesan cheese, salt & pepper. (Note - I used all the parmesan at the end instead of dividing it.)
Place the ramekins in a baking pan (or skillet), pour the hot/boiling water around the ramekins to 1/2 or 2/3s of the way up the sides of the ramekins. Carefully move the baking pan into the oven, and bake for 15-20 minutes, until eggs are desired doneness. Remove from oven (carefully). Sprinkle with the fresh herbs, serve with crusty bread or toast strips.
Comments
Post a Comment