Farm-Fresh Food: Shirred Eggs with Spinach and Paprika
Lately I've been craving greens morning, noon and night. The 'morning' part has presented a little challenge since I don't have much time in the morning and can't really fathom a salad at 7:00. I was so pleased when I found a recipe for baked eggs with spinach in a new cookbook, Eat Well, Eat Happy: 100 Ways to Enjoy the Healthy Foods You Love, by Charity Ferreira. These eggs take just a couple of minutes to put together and then bake while I get myself ready for the day. They are easy, tasty, pretty, nutritious, and green!
Shirred Eggs with Spinach and Paprika - serves 4
- Olive oil spray
- 1 1/3 cups baby spinach leaves, coarsely chopped (4 oz)
- 4 extra-large farm fresh eggs
- 2 T. heavy cream
- Salt and freshly ground pepper
- Paprika, for sprinkling
Preheat oven to 375 degrees. Coat insides of four 6-oz ramekins generously with olive oil spray. Put about 1/3 cup spinach in each ramekin and crack an egg into each ramekin over the spinach. Drizzle 1/2 T. cream over each egg and sprinkle with salt, pepper, and paprika.
Bake until egg whites are firm and yolks are as runny or firm as desired, 10-14 minutes. Serve at once.
By: Sylvia Watterson | May 25, 2013 07:17 AM | Permalink
This is a good breakfast! I only had medium eggs so I used 2. I used butter instead of olive oil on a 9 oz. ramekin.
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