Butter Bean Chorizo Spinach Baked Eggs Recipes

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BAKED EGGS WITH CHORIZO AND CREAM



Baked Eggs with Chorizo and Cream image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Nonstick spray, for coating the ramekins
3 cups fresh baby spinach leaves
1 tablespoon unsalted butter
Salt
6 ounces fresh Mexican chorizo, chopped, or breakfast sausage
4 eggs
1/2 cup shredded jack cheese
1/2 cup heavy cream
Toast or baguette, for serving

Steps:

  • Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
  • Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
  • Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
  • Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
  • Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.

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