OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
- Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
- Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
- Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
- Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
- Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
- Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 683 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH BAKED EGGS WITH PARMESAN & TOMATO TOASTS
Make these as a simple starter or as a tasty brunch - a great combination of flavours
Provided by Mary Cadogan
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.
- Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.
Nutrition Facts : Calories 494 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.23 milligram of sodium
AIR FRYER SPINACH AND MUSHROOM FRITTATA
A quick and easy breakfast for one serving. This gives you time to do other things while the frittata is air frying.
Provided by Yoly
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C). Spray a 4 1/2-inch ramekin with nonstick spray.
- Whisk eggs and cream together in a bowl. Stir in spinach, mushrooms, Cheddar cheese, salt, and pepper until well combined. Pour into the prepared ramekin and cover tightly with foil.
- Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted into the center comes out clean, 4 to 8 more minutes.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 5.1 g, Cholesterol 432.2 mg, Fat 27.9 g, Fiber 1.6 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 365.8 mg, Sugar 1.9 g
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