A nice way to serve eggs for breakfast. They can be prepared all at once ahead of time. An unexpected surprise waits at the bottom. Not knowing is half the fun! Here I’ve made a spinach filling, but feel free to put in any of the other additions I suggested.
MAKES: 6 servings
INGREDIENTS:
- 6 organic eggs
- 2 tbsp crème fraiche (or cream)
- salt and pepper
- unsalted butter, to coat ramekins
SAUTÉED SPINACH FILLING:
- 2 tbsp olive oil
- 2 cloves garlic, sliced thinly
- 1 small onion, diced
- 4 cups fresh, washed baby spinach leaves
- 1 tsp nutmeg
- 1 tsp sumac
- salt and pepper
- toasted hazelnuts, chopped, to garnish
- toasted pine nuts, to garnish
ADDITIONS:
- fresh thyme
- fresh tarragon
- chives
- za’atar
- feta cheese
- dukkha
- sautéed potatoes with fresh cilantro
INSTRUCTIONS:
- In a large frying pan sauté the garlic and onion in olive oil until soft. Slice the spinach coarsely and add to the onions. Stir to combine and allow to wilt and cook for 5 minutes. Sprinkle in the nutmeg, sumac, salt and pepper. Taste to adjust the seasonings. Allow to cool completely.
- Heat the oven to 375°F. Butter six ½-cup ramekins. Place the sautéed spinach mixture and any of the additions in the bottom of each ramekin.
- Crack an egg into each ramekin. Put 1 teaspoon of crème fraiche besides, not touching, the egg yolk. Season with salt and pepper. Put the ramekins in a deep-sided baking pan. Pour hot water into the pan to reach halfway up the sides of the ramekins. Bake for 5–6 minutes until cooked but slightly wobbly in the center. Serve with toasted pita wedges and garnish with toasted hazelnuts and pine nuts and/or more sumac.
CRISPY PITA WEDGES:
- Preheat oven to 375°F. Split 6 small pita breads. (You will have 12 rounds.) Stack 3 at a time and use a pizza cutter to cut into triangles. Spread out on a baking sheet. Brush lightly with olive oil. Season with sea salt and black pepper. Bake until golden and crisp. Store any extra in a sealable container.
