Wednesday, October 25, 2017

Cory's Baked Eggs with Spinach & Prosciutto





Baking eggs in individual ramekins with a little butter and cream is a classic French dish, and it’s easy to see the allure. First of all, the variations are endless, offering opportunities for almost any seasonal vegetable to shine. And most appealing, these single-serving entrées are ideal as an elegant weekend brunch with friends. Farm fresh eggs baked in a nest of spinach, finely sliced prosciutto and cream, our culinary kindred spirits Cory and Richard created this heavenly baked egg brunch with grilled striploin and arugula-parmigiana salad, served with slices of toasted baguette perfect for dipping into the divine buttery soft yolks.




Cory's Baked Eggs with Spinach and Prosciutto read to go into the oven

Baked for a little more than 15 minutes, the whites were set and yolk still lovely and runny





Cory's Baked Eggs with Spinach and Prosciutto
Serves 4
Recipe courtesy of Williams-Sonoma Breakfast Comforts

1 tbsp unsalted butter
1 1/2 lb spinach, rinsed but not dried
1 tsp olive oil
3 oz prosciutto, chopped
3/4 cup plus 4 tsp heavy cream
Kosher salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
4 large eggs
4 tsp grated Parmigiano-Reggiano cheese


Preheat an oven to 350°F. Butter four 3/4-cup / 6-fl-oz ramekins. In a large saucepan over medium heat, melt the butter. Add the spinach a handful at a time, cooking until the first batch wilts before adding more. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a fine-mesh sieve, pressing gently to remove the excess liquid. Transfer to a cutting board and coarsely chop.

In the same saucepan over medium heat, warm the olive oil. Add the prosciutto and cook, stirring occasionally, until the fat softens, about 2 minutes. Add the spinach and the 3/4 cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper and nutmeg.

Divide the spinach mixture evenly among the prepared ramekins, then crack an egg into each one. Season with salt and pepper and drizzle the top of each egg with 1 teaspoon of the cream. Carefully arrange the ramekins on a rimmed baking sheet.

Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the centre, about 15 minutes. Remove from the oven and sprinkle each with 1 teaspoon of the cheese and serve immediately.