Baked Eggs With Chorizo And Cream
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
38
Sweetness
58
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 cups
Baby Spinach Leaves (fresh)1 tbsp
Unsalted Butter1
Salt4
Eggs1 cup
Jack Cheese (shredded)1 cup
Heavy Cream1
ToastDirections:
1
Special equipment: Four 6-ounce ramekins Position the oven rack about 8 inches from the top and preheat to 325 degrees F
2
Spray the ramekins with nonstick spray
3
Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl
4
Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes
5
Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind
6
Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes
7
Spoon the chorizo into the ramekins
8
Create a well in the center of each ramekin
9
Break 1 egg into the well
10
Top the eggs with the cheese, and then the cream and sprinkle with salt
11
Place the ramekins on a baking sheet and bake, about 8 minutes
12
Remove the ramekins from the oven and turn on the broiler
13
Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes
14
Watch the eggs very carefully to make sure they don't burn
15
Let the ramekins cool for 1 minute before serving with toast or baguette for dunking