I’ve been thinking about adding a food post series to the blog for some time now. The thing is I cook all the time. I’m pretty fanatical about making most of the meals we eat and i’m obviously zealous about photography so why not marry those things here. Well i guess i tend to just cook by feel and taste, and rarely write things down so was hesitant. Then this afternoon’s lunch came along… It was too simple not to remember and too delicious not to share. I had been meaning to make Baked Eggs for some time, and on this snowy work-from-home day it’s exactly what i was craving. It’s a super simple and utterly satisfying recipe that I’m sure you’ll want to whip-up for a week night dinner (maybe on a bed of quinoa?). So without further adieu, i give you baked eggs with spinach & tomatoes…
2 medium ramekins (about 2-3 cups in size)
2 tbsp butter
4 tbsp heavy cream
1/2 c grated hard cheese like cheddar or parmesan
salt + pepper
2 cups greens like spinach or kale. I used savoy spinach.
1 clove garlic, minced.
about a tbsp of olive oil
1 medium tomato, cubed.
marjoram or other spice to taste (fresh or dried)
1. preheat oven to 375ºF. add 1 tbsp butter to each ramekin, put in oven.
2. saute the spinach with minced garlic and a little olive oil to wilt the leaves slightly. that way they will easily fit into the ramekins. season with salt, pepper, and marjoram.
3. when the butter has melted in the ramekins, carefully swill it around to coat the sides of the ramie. add 2 tbsp of cream to each ramekin and mix well with a fork.
4. now you are ready to fill the ramekins. add half of the greens to each ramekin, then the tomato, and then the cheese. you will want to level off the ingredients so that you don’t have a small mountain at the center of the ramie. press down with a fork.
5. crack two eggs in each ramekin, being careful not to beak the yolks. very carefully move the filling around so that the eggs settle into the rest of the ingredients.
6. pop them into the oven for 12mins or so. I was cooking mine in some of my pottery pieces so it took a little longer to cook through. that said keep a good eye on yours, if you like soft yolks. Enjoy!
(please pardon the quick digital pic, i was pretty excited to share this one. so it didn’t make it on to film. following food posts will definitely have more process pics).