Ingredients with Measurements:
- 4 eggs
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup heavy cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins
- Large pot for boiling water
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, melt the butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
3. Divide the spinach evenly among the 4 ramekins.
4. Sprinkle the crumbled feta cheese over the spinach.
5. In a small bowl, whisk together the heavy cream, milk, salt, and pepper. Pour the mixture over the spinach and feta in each ramekin.
6. Crack one egg into each ramekin.
7. Place the ramekins in an oven-safe dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins.
8. Cover the dish with foil and bake for 15-20 minutes or until the egg whites are set but the yolks are still runny.
9. Remove the ramekins from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 235
Fat: 19g
Protein: 11g
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Instead of spinach, you can use kale or Swiss chard.
- Instead of feta cheese, you can use goat cheese or grated Parmesan cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
- Use different herbs like thyme or basil for added flavor.
Tips and tricks:
- Make sure to use oven-safe ramekins to avoid cracking or breaking.
- Crack the eggs carefully to avoid breaking the yolks.
- Use a slotted spoon to remove the ramekins from the water bath to avoid getting burned.
Storage instructions:
- Coddled eggs are best served fresh and warm.
Reheating instructions:
- If you have leftovers, you can reheat them in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the coddled eggs in the ramekins for a rustic look.
- Garnish with chopped herbs like parsley or chives for added color and flavor.
Garnishes:
- Chopped herbs like parsley or chives
- Crumbled bacon or ham
- Grated Parmesan cheese
Pairings:
- Serve with toasted bread or English muffins for a complete breakfast.
Suggested side dishes:
- Fresh fruit salad
- Roasted potatoes
- Sautéed mushrooms
Troubleshooting advice:
- If the egg whites are not set after baking, cover the dish with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food history:
- Coddled eggs have been a popular breakfast dish since the 19th century.
Flavor profiles:
- Creamy, savory, and slightly tangy from the feta cheese.
Serving suggestions:
- Serve the coddled eggs with a side of toast or English muffins for a complete breakfast.
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