Saturday, 19 April 2008

This weekend

What miserable weather! Hail and rain all over, so think it's going to be a quiet weekend... Plus the doctors said to stay out of the cold, so a great excuse to curl up on the sofa with a nice cup of tea and some DVDs. Since Sayda told me about project TV and alluc (free streamed series and films online) there's no getting me away from the sofa. Have become addicted to Dirty Sexy Money and the Sopranos... There's a temporary Picasso exhibition on at the Reina Sofia, so might wander down there if the weather gets better. Sunday will probably be dedicated to brunch, and work in the afternoon. Speaking of brunch, I'm dying to try out this recipe for eggs with cream, spinach and country ham:

1/4 cup thinly sliced country ham, finely choppedScant 3/4 cup heavy cream1 tablespoon finely chopped onion2 tablespoons unsalted butter, divided3/4 teaspoon finely chopped garlic10 ounces spinach, coarse stems discarded 8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
Active time: 30 min Start to finish: 45 min
Servings: Makes 6 (side dish) servings


No comments:

Related Posts with Thumbnails