BAKED EGGS ON CREAMED SPINACH RECIPE HALLTASTE

BAKED EGGS ON CREAMED SPINACH

• 1 bunch spinach (about 3/4 lb.)
• 2 T. minced onion
• 1 T. unsalted butter
• 3 T. heavy cream
• Freshly grated nutmeg to taste
• 2 large eggs 

Preheat oven to 400°F and butter two 1/3− to 1/2−cup ramekins. 

Discard coarse stems from spinach. In a 2− to 3−quart saucepan of boiling salted

water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.

In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot. Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.) Season eggs with salt and pepper and serve immediately.


BASIC HARD−COOKED EGGS

Place the number of eggs desired, 2 tablespoons water per egg and a pinch of salt in a pan with a tight−fitting lid. Place covered pan on heating unit and turn heat to high until steam appears. Turn off heat but leave pan on unit for 25 minutes. Plunge eggs into ice water to cool. Peel immediately. Yolks will not darken by this method.