Let me start out with the fact that this recipe hurt. Literally. But it wasn't the recipes fault. It was me forgetting (again, see here and here) that the pan had been in the oven. I was smart enough to use a potholder to take the skillet out of the oven. And smart enough to use a potholder to move the skillet to the table to photograph. But not smart enough to remember to use the potholder when I had the camera in one hand and needed to move the pan to get a better shot. Yes folks, food photography can be dangerous. As evidenced by the photo of my hand in water with blisters on my fingers below. Yes that song went through my head too.
This (without the burned fingers) turned out really good. I think adding the bit of cream to the spinach mushroom mixture worked well. You'll notice one of the yolks is "broken" because I prefer my eggs not so runny. Alas, with the burned finger fiasco and my inattention, all the eggs in the dish were set. Even though it looks like the eggs are easy over there were no runny yolks. It made a really nice presentation. This would work perfect for a nice brunch. Next time I'd be a bit more careful in how I made my "indentations" to get them to be more round.
This recipe came from the June 2004 issue of Gourmet Magazine and was made for this months Gourmet Unbound. Other dishes I had book-marked to possibly try from this issue: Grilled Spicy Skirt Steak with Worcestershire Chive Butter; Mango Sours; Five-Spice Chicken Wings; Florentine-Style Porterhouse Steaks; Buffalo Burgers with Pickled Onions and Smokey Red Pepper Sauce.BAKED EGGS WITH SPINACH AND MUSHROOMS
10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated Parmesan
Put oven rack in upper third of oven and preheat oven to 450 degrees F.
Bring 1/2 inch water to a boil in a 10 to12 inch oven-proof heavy skillet (not cast-iron), then add half of the spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
Gourmet Note: The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
Note: I used two of the 5 oz pre-washed containers of fresh baby spinach.
Note: I was going to sprinkle the Parmesan on after taking a few photos of it sans the cheese. Since one hand was in a bowl of cold water shortly after the dish was removed from the oven, the cheese never made it.
Note: At 7 minutes, the eggs were pretty set. My oven can run hot. You can't go by looks because, as you can see in the photo, even though they are set through they look like they would be runny.
Note: The photo in the magazine had a lot of spinach mixture surrounding the eggs. My spinach mixture seemed to be sparse but it all turned out okay.
Photo of my fingers in the bowl of cold water. Which went on for quite a few hours. Look closely and yep, you can see the blisters on the tips (you can't see the blisters on the side of the palm though they were minor compared to the finger tips).