With this runny yolk craving that I've been having, I decided to make bake eggs again. Learning from the mistakes I made a few days ago, I scaled down a little by using 2 eggs instead of one, waited patiently and let the oven work it's magic. This time, I got delicious runny eggs and absolute satisfaction. The baked eggs was delicious! As I don't have bread at home, I decided to reheat a frozen roti canai/roti prata and dip my "roti" into the runny yolk, catching pieces of spinach and sausages in between dips. Mmmm..... this combination is pretty awesome!!! I paired my lunch with a Vietnamese Ice Coffee and for a couple seconds, it felt like I was transported to somewhere exotic and not my living room. You could certainly pair with with some toast, baguettes or whatever bread you have!
Here's the recipe for baked eggs, adapted from Georgeann Brennan's Brunch cookbook with my changes.
FRENCH BAKED EGGS WITH SPINACH AND SAUSAGE RECIPE
- 4 Large Eggs
- 1 Fresh Bratwurst (or fresh sausage of choice), casing removed
- 2 Cups Fresh (Young) Spinach Leaves, Packed
- 2 Tsp Heavy Cream
- 1 Tsp Oil
- 1-1/2 Tsp Butter
- Ground Black Pepper
Preheat oven to 350F. Grease 2 (4 oz) ramekins with butter. Prepare a ice bath; bowl of cold water with ice. Boil a pot of water and once the water starts to boil, add spinach leaves. Blanch the leaves for about 1 minute and quickly remove and place into the ice bath for about 1 minute. Remove blanched spinach leaves from ice bath, squeeze the spinach firmly to remove water. Coarsely chop the spinach and divide the chop spinach into the 2 ramekins. Spread the chop spinach evenly.
Heat 1 Tsp of oil in the frying pan over medium heat. Add the fresh bratwurst and cook it while breaking it into pieces. Continue to cook the bratwurst until they are slightly brown. Remove cooked bratwurst and evenly divide them into the ramekins over the chopped spinach.
Break 2 eggs into each ramekin and drizzle with 1 tsp of heavy cream each. Place ramekins onto a baking sheet and bake the eggs for about 15-17 minutes or until the egg whites are firm and the egg yolks are still runny. Remove the ramekins from the oven, crack some black pepper onto the eggs and serve immediately with your favorite toast.