SPINACH and EGGS en COCOTTE
to 425°F.
Fill a large pot with 1 inch of water and place a vegetable steamer basket inside. Bring the water to a boil over medium-high heat; add the spinach, cover, and cook until spinach is wilted, 3 to 4 minutes. Using tongs, squeeze the excess water from the spinach leaves and transfer them to a skillet. Add the cream, season with salt and pepper, and simmer over medium heat until cream has nearly evaporated, 10 to 12 minutes. Stir in ¼ cup Pecorino Romano and nutmeg to taste.
Transfer the spinach to four oven-safe single-serving chafing dishes or four wide 8-ounce ramekins set on a baking sheet.
Make an indentation in the center of the spinach in each dish and crack 2 eggs into the center of each dish. Cover each dish tightly with aluminum foil. Bake in the center of the oven until the whites are set completely, approximately 6 to 12 minutes.
Remove from the oven, season with salt and pepper, and sprinkle a little grated Pecorino Romano cheese over each. Serve immediately.
Creamed spinach for breakfast? Need I say more? Pecorino Romano is a great alternative to Parmesan; it's sharper and is great on creamy pastas or eggs.
Brown some maple breakfast sausage and toss it with the spinach before baking the eggs; and, of course, have a toasted English muffin on the side to soak up all the yummy egg yolk and creamy spinach.
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
to 425°F.
Fill a large pot with 1 inch of water and place a vegetable steamer basket inside. Bring the water to a boil over medium-high heat; add the spinach, cover, and cook until spinach is wilted, 3 to 4 minutes. Using tongs, squeeze the excess water from the spinach leaves and transfer them to a skillet. Add the cream, season with salt and pepper, and simmer over medium heat until cream has nearly evaporated, 10 to 12 minutes. Stir in ¼ cup Pecorino Romano and nutmeg to taste.
Transfer the spinach to four oven-safe single-serving chafing dishes or four wide 8-ounce ramekins set on a baking sheet.
Make an indentation in the center of the spinach in each dish and crack 2 eggs into the center of each dish. Cover each dish tightly with aluminum foil. Bake in the center of the oven until the whites are set completely, approximately 6 to 12 minutes.
Remove from the oven, season with salt and pepper, and sprinkle a little grated Pecorino Romano cheese over each. Serve immediately.
Creamed spinach for breakfast? Need I say more? Pecorino Romano is a great alternative to Parmesan; it's sharper and is great on creamy pastas or eggs.
Brown some maple breakfast sausage and toss it with the spinach before baking the eggs; and, of course, have a toasted English muffin on the side to soak up all the yummy egg yolk and creamy spinach.
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
