This morning, I opted to make a recipe I saw in the latest issue of Women's Health; I mainly was interested in trying the recipe since I had never baked an egg in the oven before, and thought it would be an interesting technique to try out. The cooking time took a bit longer than the recipe indicated (I think due to our elevation), but the final product worked out quite well. I think next time I would cook it a smidge less, if only to have a little-bit-leaky egg yolk; just the way I like 'em.
Eggs Florentine
makes three servings
organic canola oil spray
3 eggs
2 teaspoons unsalted butter
9 oz spinach
shredded mozzarella
fine sea salt
freshly ground black pepper
Dijon mustard [optional]
1. Preheat the oven to 350 degrees.
2. Prep three medium-sized ramekins by spraying each with cooking spray.
3. Add 1 T of water to each ramekin.
4. Crack an egg into each ramekin.
5. Place the ramekins on a baking sheet and put in the oven.
6. Bake for 20-25 minutes, or until the whites are opaque and the cooked egg is just beginning to come away from the side of the ramekin.
7. Meanwhile, melt 2 t of unsalted butter in a skillet over medium heat. Add the spinach leaves, and cook until wilted, stirring constantly. Once the leaves are wilted, remove from the heat.
8. Toast the English muffins. Once toasted, add shredded mozzarella to one half and allow to melt. Add some wilted spinach atop the melted cheese.
9. Remove the eggs from the oven. Use a spatula to gently unstick each egg from the sides and bottom of its ramekin. Flip the egg out of each ramekin onto the prepped toasted English muffin half.
10. Season with salt and pepper to taste.
11. Eat atop just one half of the English muffin, or serve as a sandwich; top with Dijon mustard to add a little kick if you so desire.
(adapted from this recipe in Women's Health magazine)
(adapted from this recipe in Women's Health magazine)
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