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.
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.
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
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.