Ingredients with Measurements:
- 4 eggs
- 2 cups of kale, chopped
- 1 cup of mushrooms, sliced
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins or small oven-safe dishes
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the mushrooms and kale to the skillet and sauté for 5-7 minutes until the kale is wilted and the mushrooms are tender.
5. Season with salt and pepper to taste.
6. Divide the sautéed kale and mushrooms evenly among the 4 ramekins.
7. Crack an egg into each ramekin on top of the kale and mushrooms.
8. Season the eggs with salt and pepper.
9. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
10. Cover the baking dish with foil and bake for 10-15 minutes until the egg whites are set and the yolks are still runny.
11. Remove the foil and bake for an additional 2-3 minutes until the tops of the eggs are slightly golden.
12. Remove the ramekins from the baking dish and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 12g
Carbohydrates: 5g
Protein: 9g
Substitutions for ingredients:
- Spinach or Swiss chard can be substituted for kale.
- Any type of mushrooms can be used.
- Olive oil can be substituted for butter.
Variations:
- Add diced tomatoes or bell peppers to the sautéed kale and mushrooms.
- Top with grated Parmesan cheese before baking.
- Use different herbs such as thyme or rosemary to season the dish.
Tips and tricks:
- Make sure the water in the baking dish is hot before placing the ramekins in it.
- Use a spoon to gently break the egg yolks before eating.
- Serve with crusty bread for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in the ramekins with a side of crusty bread.
Garnishes:
Sprinkle with fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted potatoes.
Suggested side dishes:
Roasted potatoes or a side salad.
Troubleshooting advice:
If the egg whites are not set after baking, cover the ramekins with foil and bake for an additional 2-3 minutes.
Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Coddled eggs have been a popular breakfast dish since the Victorian era.
Flavor profiles:
The dish is savory and earthy with a slightly runny yolk.
Serving suggestions:
Serve for breakfast or brunch.
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