Baked Eggs 2


I’m an all in kind of girl. The emotionally messy, deeply attached kind of person. And while this has its downsides, like having the ugliest of ugly cries, I’d like to believe it also comes with upsides.

There’s a lot to be learned about yourself in those moments when it seems only right the world is raining. After all, how many times can a girl try to make baked eggs before she gives up?

But let me tell you, if you tasted them that first time, all runny yolked and set white surrounded in a bath of spicy marinara, you too would hold on. After knowing the bundled warmth of goodness that they could be, there would be no hope of giving up.
And while finding the hunger to eat baked egg attempts 23, 24, and 25; while watching as the grass grows soggy; while telling yourself not to look through old photos – it’s important to remember the upsides. Because if it couldn’t be right that the world is raining, then it never would have been right that the sun was ever so perfectly warm.

Somewhere around attempt 30 or 40, when the ramekin of chicken laid, tomato stewed goodness comes close to your memory, don’t forget how perfectly warm the sun once was. There are upsides you see. Upsides that make the rain worth it, at least for me.
I’m still waiting for the perfect recipe, but for now…this one isn’t so bad. Any suggestions?

Baked Eggs
Adapted from Cooks Illustrated
Serves 4

Make sure to have a big loaf of crusty bread on hand.

2 TBS butter
½ small white onion, minced
1 TBS all-purpose flour
¾ cup half-and-half
10 ounces frozen spinach, thawed and squeezed dry
2 ounces Parmesan, grated
Salt and pepper
1/8 tsp dry mustard
1/8 tsp ground nutmeg
Pinch of cayenne
Non-stick spray
1 cup marinara or Bolognese sauce
6 large eggs

Preheat oven to 500 degrees.

Melt butter in a medium saucepan over medium heat. Add onion and cook until softened. Stir in flour and cook for 1 minute, stirring constantly.

Gradually whisk in half-and-half. Bring mixture to a boil. Reduce to a simmer, whisking frequently, until thickened (2 – 3 minutes). Remove from heat and stir in spinach, parmesan, a pinch of salt and pepper, mustard, nutmeg, and cayenne.

Lightly spray six 7-ounce ramekins with non-stick spray. Evenly divide spinach among ramekins. Using the back of a spoon, push spinach filling to create a layer around the inside of each ramekin.

Divide marinara between all six ramekins. Place ramekins in a glass baking dish and bake 7 minutes, rotating half way through.

While ramekins are baking, crack eggs into individual cups. Remove baking dish with ramekins from oven. Gently pour eggs from cups into hot ramekins. Return baking dish to oven and bake until whites are just opaque but still tremble (6 – 8 minutes), rotating dish halfway through baking.

Remove dish from oven. Transfer ramekins to a wire rack and allow to rest until whites are firm (about 10 minutes). Serve immediately.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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