Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baked Eggs with Spinach and Cream

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Baked Eggs with Spinach and Cream Empty Baked Eggs with Spinach and Cream

    Post by Lobo Thu 25 Feb 2016, 9:58 pm

    Baked Eggs with Spinach and Cream Img26l
    Baked Eggs with Spinach and Cream
    Baked Eggs with Spinach and Cream Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4
    This recipe calls for baby spinach. These small, immature leaves have a milder, sweeter flavor and are more delicate than mature spinach.






    • 1K+

    Ingredients:


    • 1 Tbs. plus 2 tsp. unsalted butter  
    • 1 1/2 lb. baby spinach, large stems removed 
    • 4 eggs  
    • Salt and freshly ground pepper, to taste 
    • 4 tsp. heavy cream  

    Directions:

    Preheat an oven to 350°F. Coat four 1/2-cup ramekins with the 1 Tbs. butter.

    Bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until limp but still bright green, about 4 minutes. Drain well and rinse under cold running water. Drain again and squeeze to remove excess water. Coarsely chop the spinach.

    Divide the chopped spinach among the prepared ramekins. Dot each with 1/2 tsp. of the remaining butter. Break an egg into each ramekin and season with salt and pepper. Drizzle each with 1 tsp. of the cream. Place the ramekins on a rimmed baking sheet.

    Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 minutes. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

    Related Tips


      Current date/time is Thu 23 May 2024, 10:36 pm