I found this recipe in the LCBO Food & Drink Holiday 2008 issue. I had fixed it before, but made it for Paul this morning. It is excellent. I did; however,add a couple of gratings of nutmeg.
* Exported from MasterCook *
Baked Eggs w/Mushroom Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
4 large eggs
8 ounces sliced mixed mushrooms, including shiitake and oyster
4 cups packed baby spinach
3/4 cup whipping cream
salt and freshly ground black pepper
4 drops truffle oil or to taste
Preheat oven to 300°F.
Butter four 1-cup ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter.
Place ramekins into a baking dish and fill dish with boiling water halfway up the sides of the ramekins. Place in the oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath.
While eggs are cooking, heat remaining butter in a skillet over high heat and add mushrooms. Sauté for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil.
Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up sauce.
Source:
"Food & Drink Holiday 2008"
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NOTES : I cooked the eggs a little longer since I like them a little better done. The sauce had to cook a little longer too for it to thicken sufficiently.
* Exported from MasterCook *
Baked Eggs w/Mushroom Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
4 large eggs
8 ounces sliced mixed mushrooms, including shiitake and oyster
4 cups packed baby spinach
3/4 cup whipping cream
salt and freshly ground black pepper
4 drops truffle oil or to taste
Preheat oven to 300°F.
Butter four 1-cup ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter.
Place ramekins into a baking dish and fill dish with boiling water halfway up the sides of the ramekins. Place in the oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath.
While eggs are cooking, heat remaining butter in a skillet over high heat and add mushrooms. Sauté for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil.
Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up sauce.
Source:
"Food & Drink Holiday 2008"
- - - - - - - - - - - - - - - - - - -
NOTES : I cooked the eggs a little longer since I like them a little better done. The sauce had to cook a little longer too for it to thicken sufficiently.
Don't wait too long to tell someone you love them.
Billy
Billy
Don't you know I cook about 300 eggs and omelets every day??? Just teasing, this sounds very good. Believe it or not, I haven't lost my taste for eggs....yet! Copied and printed, thank you!
