Baked Eggs with Spinach, Mushrooms and Pancetta

Baked Eggs with Spinach, Mushrooms and Pancetta Gourmet, June 2004 

  • 8 oz cubed pancetta
  • 1/4 cup finely chopped onion
  • 3 garlic clove, finely chopped
  • 8 oz baby portobello mushrooms, halved and thinly sliced (2 cups)
  • 10 oz baby spinach leaves
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 large eggs
  • 2 tablespoons finely grated parmesan

Put oven rack in upper third of oven and preheat oven to 450°F.

In a 10- to 12-inch ovenproof heavy skillet with raised sides (not cast-iron) cook pancetta until crispy. Using a slotted spoon transfer the pancetta to a paper towel lined plate.  Then cook onion and garlic in pancetta drippings 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.  Add spinach, it will seem like a lot but no worries.  Cook the spinach, tossing, until wilted.

Stir in cream, salt, pepper, nutmeg, and bring to a simmer. Remove skillet from heat, pour mixture into large baking dish and make 6 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.

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