March 5, 2011

Eggs en Cocotte with Baby Spinach

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Do you see the delicious dish sitting above these words? It’s my extra-special, extra-yummy manner of ingratiating myself to you all, after letting this dear little blog sit idle for almost a week. This is a quick, easy, tasty sort of meal that can be served whenever you want—breakfast, lunch, dinner, or midnight snack. Although I wouldn’t advise it for a midnight snack, as the whole “savory-flavorful-rich-egg-dish” thing probably would end up giving you nightmares. So maybe just stick with breakfast, lunch, and dinner, mkay? Save your midnight snack for the Girl Scout cookies.

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Oh, you’d like to know the reason for my absence? I can assure you that it is nothing glamorous. No last-minute trips on the private plane to Paris or winning a lifetime supply of Godiva chocolates. This break from blogging was solely caused by midterms. Over the past week, I’ve been devoting my time to actually studying for these tests, rather than cooking, taking photos, eating, and blogging while pretending that school doesn’t exist. That plan doesn’t tend to work well.

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As of today, I have two of my biggest midterms out of the way, so blogging should be nicely back on schedule. As of today, if you want me to write two essays covering the Romanov dynasty and the stages of government during the French Revolution in under 40 minutes, I can. As of today, I know that I am well able to take a beautifully easy, true/false format Speech test without giggling. As of today, I have fallen in love with runny-yolked eggs en cocotte.


Eggs en Cocotte with Baby Spinach

An La Kocinera Original Recipe

Printable Recipe


1 clove garlic, finely chopped

1 green onion, white part only, finely chopped

1 red bell pepper, chopped

10 button mushrooms, chopped

5 cups raw baby spinach, large stems removed

1 tablespoon olive oil

1 tablespoon unsalted butter

2 large eggs

A few shakes of hot sauce (I used about a teaspoon of Cholula)

salt and pepper to taste


Preheat oven to 375 degrees. Spray two ramekins with cooking spray and set aside.

In a large sauté pan, melt the butter and oil over medium heat. Cook the garlic, green onion, red bell pepper, and mushrooms for a few minutes, until softened. Add the baby spinach and cook until it is soft and wilted. Add the hot sauce and a conservative amount of salt and pepper, since you will be seasoning the egg on top as well.

Once the spinach mixture is ready, spoon equal portions of it into the two ramekins, making a small well in the center for the egg. Crack an egg and carefully pour it into the well in the spinach mixture, repeating this process with the other egg and the other ramekin. Season both eggs with salt and pepper.

Place the ramekins on a baking sheet and bake the eggs for anywhere from 17-20 minutes, depending on how runny you like the yolks. 17 minutes produces an almost solid egg white and a fluid, runny yolk, while something closer or ever slightly beyond twenty minutes produces a firmer egg. If you take the eggs out of the oven and the yolks are too undercooked for your taste, you can always pop them under the broiler for a minute or two to quickly finish the process.

Makes 2 servings.

20 comments:

  1. I'd love to hear what you studied concerning the Romanovs while eating this beautiful dish. Your photos continue to shine.

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  2. Yeah I know how tests just get in the way of blogging sometimes. Glad to see you're back to posting though!

    Anyhoo I gotta try this. I made baked eggs and I just couldn't get the whites to set without the yolks being hard. You know what's missing though? Some bacon. Lol!

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  3. Education? Not so useful. tasty food? Very important.

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  4. Oh my gosh..this looks delicious! Ok, that is probably my opening sentence to all your posts.
    I am going to have to try this! yum!!

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  5. Gustosa questa tua ricetta, ciao

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  6. Cooked to perfection... beautiful!

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  7. Delicious, looks like a great recipe with some pretty pictures! Nice to find a fellow college student food blogger as well!

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  8. Love the colours - this looks totally scrumptious. That golden yolk looks like it's cooked to perfection. Drool.

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  9. Hello,


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    ReplyDelete
  10. this look so good. what a great brunch idea. thanks for sharing.
    good luck to future exams

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  11. this is a must make for me...just like your breakfast braid which I do again and again (more on that soon) - I know I will love this!!!!!!

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  12. I need ramekins! These look like a dream breakfast...and probably a good power breakfast when those finals come around the corner.

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  13. Hope all the hard work and study pays off! Lovely eggs en (highly luxurious) cocotte.

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  14. This reminds me of shakshuka. It sounds delicious and your pictures are beautiful! Good luck w the rest of your midterms!

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  15. Heh, just read your "thanks for commenting! blurb", fave people! I like it ;P have made eggs en cocotte a few times and always feel rather virtuous because it's such a balanced meal.

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  16. I just saw this on www.foodporndaily.com. It sounds amazing! Can't wait to check out some of your other recipes!

    http://foodporndaily.com/pictures/eggs-en-cocotte-with-baby-spinach-mushrooms-red-peppers-garlic-and-green-onions/

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  17. I also found you through foodporndaily.com - and I'll be featuring this and a few other of your recipes this week in my "Clean Eating Recipe of the Day" clickable link. Beautiful photography; lovely healthy recipes. Thanks - I'll be watching for more!

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  18. I've been looking for a recipe like this for a while now. Thanks so much for sharing!

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  19. I am a new commer to your blog and now a devotee, these eggs were perfect for my Sunday morning; which was th precursor to a late lunch that includes your ceviche that I whipped up last nite and is fantastic.

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    Replies
    1. I'm so glad you liked the recipes! And thanks for such a nice comment--it totally made my day. :D

      Delete

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