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Kate
Found this at Epicurious.com can't wait to try it - the picture is beautiful biggrin.gif

Active time: 25 min Start to finish: 40 min

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 lb spinach (2 bunches), coarse stems discarded and
leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs

Special equipment: 4 (8-oz) ramekins
Accompaniments: bacon and buttered toast

Preheat oven to 400?F.

Cook onion in butter in a 10-inch heavy skillet over moderate
heat, stirring, until softened, about 5 minutes. Add spinach and
cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes.
Remove lid and cook, stirring, until excess liquid is
evaporated, 2 to 4 minutes. Add cream, salt, and pepper and
simmer, stirring occasionally, until slightly thickened, 3 to 4
minutes.

Arrange buttered ramekins in a shallow baking pan and divide
spinach among them. Make an indentation in center of each and
carefully crack an egg into each indentation. Bake in middle of
oven until whites are just set, about 15 minutes.

Serve eggs in ramekins with bacon and toast.

Cooks' note:
? The eggs in this recipe will not be fully cooked, which may be
of concern if salmonella is a problem in your area. As an
alternative, use pasteurized eggs (sold in cartons) or bake eggs
until yolks are fully set.
Kate
I'm happy to report that this recipe was as wonderful tasting as it looked! I used Vidalia onions instead of regular ones and cut out some of the fat by spraying the ramekin instead of buttering it. As with any cooked spinach dish, it's important to get as much water out as possible before adding the cream. I was a tad impatient and didn't quite, but it wasn't a huge problem.
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