Friday, 18 January 2013

Baked eggs with prosciutto, spinach and truffle oil


Baked eggs. Copyright Adrienne Pitts
We're back in Britain after an amazing autumn in New York. Just in time for the Arctic blizzard - hurrah! I've got more posts planned on NYC (I didn't get to blog as much as I would've liked while I was there what with work, hurricanes and general gadding about the city.) 

In the meantime, let's get back to business with a cosy breakfast recipe to see you through a chilly weekend. For British readers, there's just about time to run out to the shops and stock up on provisions before that fine layer of snow turns into a 'get the shovel out' blanket. 

Meanwhile, toast the 4 slices of sourdough, butter and cut into soldiers to dunk into the baked eggs. Serve two ramekins to each person along with some soldiers. We're back in Britain after an amazing autumn in New York. Just in time for the Arctic blizzard - hurrah! I've got more posts planned on NYC (I didn't get to blog as much as I would've liked while I was there what with work, hurricanes and general gadding about the city.) Baked eggs are becoming a breakfast staple. These baked eggs with proscuitto, spinach and truffle oil are perfect for cold mornings or days when your co-ordination is AWOL after a few drinks the night before, as there’s none of the timing, whisking, juggling fandango of eggs Benedict but all of the deliciousness. Simply butter some ramekins (I like to allow two per hungry, hungover person), line each with spinach and prosciutto, break in an egg and add a few drops of musky, decadent truffle oil. Then bake in the oven until the whites have set but the yolks are still wobbly and orange. They’ll be ready in the time it takes you to toast and butter some sourdough, put a pot of strong espresso on the stove and shotgun the glossiest of the weekend supplements. Regular readers will note that the picture is several hundred times better than my usual Instagram efforts (point, shoot, make look 'old timey'). That's because I spent an afternoon in the kitchen with my incredibly talented friend and photographer, Adrienne Pitts, who took photos of some of my culinary creations. Look out for more in the next few weeks, and check out more of Adrienne's work here.Baked eggs with proscuitto, spinach and truffle oilServes 48 large free-range eggs200g baby spinach4 slices prosciuttoSea saltA little truffle oilFreshly ground black peppeButter, for greasing the ramekins4 large slices sourdough breadPreheat the oven to 180°C/160°C fan/Gas Mark 4Wash the spinach and remove any tough stalks. Put the spinach into a large saucepan and just cover with water. Simmer for about 3 minutes until the spinach has wilted.Drain and pat dry with kitchen paper, squeezing to remove any excess water.Butter 8 ramekins. Place a little spinach in the bottom of each ramekin. Tear each slice of prosciutto in two, then place one of these in the bottom of each ramekin with the spinach.Sprinkle a little sea salt and black pepper on top of the prosciutto and spinach.Break an egg into each ramekin. Pour just a drop or two of truffle oil into each dish and then bake in the oven for 12-15 minutes until the eggs are just set but the yolks are still wobbly.


6 comments:

E said...

Those were delicious!! Might give them a crack (ahem) at the weekend...

chloe said...

Great pic indeed, I could do with a bit of styling help.

Clearly we're both cold and craving comfort food as my latest post is not so far off this!

Toby said...

This looks eggscellent! Nice picture too.

The Beach Hut Cook said...

Love this recipe, I'm on it. Looking forward to hearing about NYC more.

tori said...

So perfect for these frosty, grim mornings. Love the styling too!

Sejal said...

I love the autumnal-looking plate and, especially, the cutlery!

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