ramekin eggs & spinach
This is the dish to make on a rainy, overcast day when you might perhaps be feeling a little low or forlorn. Of course, you can also make it when you realize you’ve neglected those cute little ramekins that you store halfway back in your plate pantry. They have a magical way of dressing up even the most humble of foods, like say…eggs!, and turning a seemingly normal meal up a notch.
As an aside, I once had new friends over for dinner and the female counterpart, a lovely and funny woman, helped herself to a glass in my pantry and noticed the ramekins. “The lady has ramekins,” she said to her husband. “Kinda hard not to like people who own ramekins.” She seemed really impressed and I felt I somehow had passed some sort of universal ramekin test I didn’t know existed. But anyway…
You can also make this dish when you’re having your people over for brunch and are looking outside the box of typical egg casseroles. It’s fast to assemble, staggeringly savory and delicious, and…you win extra points for understated panache.
But today…today was kind of a blah day for me. Hubby’s been away on business a lot and things looked, well…like the overcast sky above me as I looked out my kitchen window.
That is, until I started making these eggs.
As I was photographing the stages of preparation, I started getting drawn in to all of its luscious colors. The yellow of the yolks were so brilliant. The vibrant green so soothing. And the crimson tomato sauce so uplifting. The more I shot, the happier I became.
And it doesn’t look too shabby cooked either! And then biting into one and tasting the creaminess of the cheese, the chewiness of the egg…all melded with the subtle taste of basil and cream. Hmmmmmmmmmmmmmmmm. Come to think of it…it’s a pretty perfect lunch!
Yet another example of cooking as therapy….Weee!
making ramekin eggs & spinach
Preheat the oven to 375°F and coat 6 ramekins with olive oil.
Dollop 1 tablespoon of cream cheese (or a spreadable cheese like Rondelé) on the bottom of each ramekin.
Then add 5 baby spinach leaves (torn if on the large side) in each ramekin .
Add 1 large egg, a pinch of salt directly on the egg.
Add 1 generous tablespoon of store-bought or homemade tomato sauce.
Finally, add 1 tablespoon of heavy cream (or half-and-half) and black pepper to taste in each ramekin.
Once filled, place the ramekins on a baking sheet and put it in the oven. Lower the temperature to 350°F and bake for 25 minutes.
Allow to cool for 10 minutes and serve. Makes 6 servings.