Shirred Eggs with Spinach and Paprika
Eggs baked in individual ramekins are an easy, cheery breakfast. You can vary the doneness of the eggs by adjusting the baking time; begin checking them after 10 minutes for soft-set eggs with runny yolks. Thick-sliced sourdough toast makes a perfect accompaniment.
- Olive oil spray
- 4 oz. baby spinach leaves, coarsely chopped (about 1 1/3 cups)
- 4 extra-large eggs
- 2 Tbs. heavy cream
- Salt and freshly ground pepper, to taste
- Paprika, to taste
Preheat an oven to 375°F. Coat the insides of four 6-oz. ramekins generously with olive oil spray.
Put about 1/3 cup spinach in each ramekin and break an egg over the spinach. Drizzle 1/2 Tbs. cream over each egg and sprinkle with salt, pepper and paprika.
Bake until the egg whites are firm and the yolks are as runny or firm as desired, 10 to 14 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).