ex­cel­lent eggs

Ottawa Business Journal - Ottawa at Home - - FOOD FOOD THOUGHTS - photography by mark holleron





Food Spe­cial­ist www.foodthought.com

Eggs en Co­cotte Floren­tine

makes: 4 prep time: 5 min­utes cook­ing time: 2 min­utes bak­ing time: 18 to 20 min­utes in­gre­di­ents: Boil­ing wa­ter 4 oz spinach, washed, dried & chopped coarsely (half a bag) 2 tsp (10 ml) but­ter 4 1-cup (250 ml) oven-proof ramekins 1/2 cup (125 ml) freshly-grated Parme­san cheese, di­vided 8 eggs Salt and pep­per to taste ¼ cup (50 ml) cream prepa­ra­tion: 1. Pre­heat oven to 375° F. In medium saucepan, over med-high heat, lightly cook spinach un­til just wilted, about 2 min­utes, set aside. But­ter each ramekin and place 1 tbsp (15 ml) of freshly-grated Parme­san cheese in each, swirl and press the cheese around the sides. Add an ad­di­tional 1 tbsp (15 ml) Parme­san to bot­tom. Top with cooked spinach. Break two eggs into each ramekin, tak­ing care to not break the yolks. Top with salt and pep­per. Pour 1 tbsp (15 ml) cream on top of eggs un­til just cov­ered. Place ramekins in large oven­proof casse­role. Pour boil­ing wa­ter around ramekins to reach two-thirds up the out­sides of the ramekins. Care­fully place the casse­role, un­cov­ered, in the pre­heated oven and bake for 18-20 min­utes or un­til de­sired done­ness. Serve im­me­di­ately.

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