Baked Eggs
Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks.
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Credit: Penny De Los Santos
INGREDIENTS
1 tbsp. unsalted butter4 tbsp. cooked chopped spinach, squeezed to extract excess liquid
4 eggs
½ tomato
2 tbsp. heavy cream
1 slice bacon, cooked and chopped
2 tbsp. grated parmesan
½ tsp. chopped fresh thyme
¼ tsp. grated nutmeg
Kosher salt and freshly ground black pepper
INSTRUCTIONS
1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.2. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish. Add half of the bacon to each dish.
3. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. thyme, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.
4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.
SERVES 2
Notes : use the proper dish or the eggs do not cook properly. ( 2 inch high, 6 inch wide ceramic ).
Be sure to get all the water from the spinach.
Use a toaster oven ( best results ).
Serve with thick toast! YUM!
I used a regular gratin pan and made spinach nests on each end; they came out perfecty