Wednesday, January 8, 2014

Baked Eggs with Spinach and Tomato

Here is a super-easy, but also rather elegant, recipe to brighten up your next brunch.

I usually dislike recipes written in this way, where the ingredients are per serving, and not per what you actually will need for x number of people. However, this recipe, written this way, is delightfully simple. If you are unsure of quantities for the number of ramekins you need, just double-buy! It is never a bad thing to have extra Boursin laying about. (But just in case, for 10 ramekins, I used one entire box of Boursin.)

This is not a recipe that makes me wax nostalgic about childhood dinners, or want to pack immediately for cooking school. It is just simply one I think is too good and too easy not to share. Enjoy this new trick up your sleeve.

Baked Eggs with Spinach and  Tomato
adapted from Southern Living

This easy recipe makes as many baked egg cups as you would like to serve. (I'd count on 2 or 3 per person depending on what else you are serving.)

Preheat oven to 350.
Butter x number of 6 - 8 oz oven-safe ramekin.
In each ramekin layer the following ingredients in the order listed:

1 tablespoon Boursin garlic cheese spread
8 fresh baby spinach leaves, torn
1 large egg
2 tablespoons homemade, or high-quality jarred marinara sauce
1 tablespoon heavy cream or half-and-half

Place your desired number of ramekins on a baking sheet, dust each one with some freshly ground pepper and place in the preheated oven for about 25 minutes, or until the egg has reached your desired doneness.

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