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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Baked/Shirred Eggs, using traditional components of eggs Florentine as well as a few other things I had in my fridge. It's really easy to customize this recipe using the random odds and ends from your fridge. I made some the other day using pesto and a touch of alfredo instead of the cream and they were awesome. Ingredients:
2 tablespoons fresh rosemary, chopped fine |
2 tablespoons green onions/scallions, chopped fine |
butter |
1/2 cup mushrooms (i used crimini), sliced |
1/2 cup grape tomatoes, halved |
1/2 cup fresh baby spinach |
8 eggs |
cream/milk |
grated cheese (i used mozarella, because it's what i had) |
salt and pepper |
Directions:
1. Preheat the oven to 375
2. Prep the rosemary, onions, and mushrooms.
3. Add a pat of butter into each of four ramekins, and then divide the rosemary, onions and mushrooms into them.
4. Put the ramekins on a baking sheet and then into the oven
5. Prep the rest of your ingredients and once the butter has melted in the ramekins take them out of the oven
6. Add several leaves of spinach into each ramekin, then the tomatoes.
7. Crack two eggs into each ramekin. I try to be careful not to break the yolks because I like it to be somewhat runny when they're done.
8. Top with a splash of the cream/milk, then the cheese, then salt and pepper.
9. Bake for 20 minutes, or until they're as set as you like them.
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