Posted by Tim Vidra / Monday, February 20, 2012
Shirred Eggs with Prosciutto and Spinach
There are many variations of shirred egg recipes. What is consistent with any variation you may come across is — the yolk is supposed to be soft and runny. When I tackled this dish over the weekend, the runny yolks were a #fail, even though the pictures may not illustrate it all the way. It's funny and kind of like boiling milk — there is that fine line between not boiling and boiling, no in between! So, I turned my head for one second and these yolks were too hard for my liking, but the flavor was still over the top good!
Ingredients: (For 3 dishes) adapted from a recipe on Design Love Fest
- 6 eggs — I use and prefer the pasture raised varieties when they are available at the SOTJ market from Sullivan Pond Farms
- 6 thin slices of prosciutto, cut in thirds
- Handful of spinach, torn (if you have a small hand then 2 handfuls, we are cooking here)
- 3T butter
- 1T Olive Oil
- 1/2 cup heavy cream
- Kosher salt (I used a course Hawaiian salt)
Preheat over to 350 degrees. Heat the prosciutto in a pan until hot, add the heavy cream until it starts to bubble around the edges (then turn it off). Watch it closely, this does not take long. Heat olive oil in separate pan and add torn spinach leaves.
Place 1 tablespoon of butter in each oven safe dish. Divide prosciutto and spinach amongst the the dishes and top each with two eggs being careful not to break the yolk. Add a tablespoon of the heavy cream on top of each of the dishes then sprinkle with salt an pepper to your liking.
I put the dishes on a baking sheet and transfered them to the oven. Bake for 15-20 minutes and check the yolk for doneness at that point. As mentioned, the yolks ideally should be runny when you cut into them but some people will want a firmer yolk.
I would suggest serving this with a nice crusty bread to sop up all the goodness when done. Adding a little Srirachi never hurt anyone either.
I am definitely making these again next weekend and I will keep a closer eye on the yolks. This would be a perfect dish to put together for a brunch with out-of-town guests.
What is your go-to brunch dish that never fails?
E.A.T. local E.A.T. well