Simple, yet elegant
I love easy cooking. That's why I admire Mark Bittman, aka The Minimalist - he can be surprising in the way he prepares easy, fast, yet elegant dishes. But frankly an egg is just an egg! Nevertheless, there are one hundred different ways to cook an egg and it goes well with almost all sort of vegetables and cheese. My sweet, lovely husband was kind enough to forward me The Minimalist; The Simplest Egg, Yet the Most Elegant. And how I loved it! At the same time, Taste Italia featured a similar recipe with mascarpone. That sealed the deal.
Baked eggs with Mascarpone and Spinach
Adapted from Taste Italia, January 2008
3 free-range organic eggs
3 Tbsp Mascarpone (about 60 grs)
100 grs spinach
15 grs unsalted butter, softened
salt and freshly ground black pepper
fresh cilantro, chopped
Pre-heat oven to 180ºC. Steam the spinach in a coriander above a pan of boiling water, until slightly wilted. Remove from the heat and press out the excess liquid.
Butter the inside of 3 ramekins. Divide spinach between the ramekins and dust with a little nutmeg. Crack an egg into each ramekin and season to taste, then add a dolop of the Mascarpone.
Pop the ramekins in a roasting tin and pour the boiling water into it, making sure it reaches up the sides of the ramekins. Cook for 8-10 minutes. I've added some fresh chopped cilantro to serve.