Thursday, August 30, 2012

Saturday Morning Breakfast

Fancy some baked eggs for breakfast? My kids hate egg yolk, except when it's runny in poached or soft-boiled eggs. I decided to try making baked eggs for them, with the yolk still soft and acceptable by their standards. It's also a chance for me to sneak in some spinach without them realizing it outright. Well, when they saw the "green stuff" they ate it anyway because it was tasty from the seasoning in the dish and the texture was mushy from the baking, so it was easy to go down together with the mouthfuls of egg and sausages.

Here's the recipe, which is really simple and takes half an hour from prep to cooking.

Recipe makes four individual servings. 

1 handful of spinach
2 medium sized german sausages, chopped (but you can substitute with ham, bacon, prosciutto, etc.)
1/2 cup heavy cream
4 eggs
Parmesan for final garnish
Salt and pepper to taste
1 tbsp butter
Olive oil

1. Preheat oven to 180 degrees C (350 F). 
2. In a saucepan, melt butter and add spinach, cooking until wilted. Drain and coarsely chop.
3. Heat about a teaspoon of olive oil in the pan, add sausages and cook for a couple of minutes. Add chopped spinach and cream and bring to boil. Stir until the cream has thickened and reduced a little. Season as needed.
4. Divide evenly between four ramekins. Break an egg into each. 
5. Arrange on a baking sheet and bake for about 15 minutes. 
6. Remove from oven and sprinkle with parmesan cheese. Serve hot.

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