Baked Eggs ...

Fasten your seat belts, I've somehow gotten involved in another recipe contest. Try to contain your excitement. This one is for the Eggland's Best recipe contest and the winner will be announced next week at their New York City Foodbuzz Featured Publisher's breakfast. Phew, that was a mouthful.

And my entry is a mouthful too ... a mouth full of delicious! This is one of those recipes that looks more complicated than it really is. Both the tomato chutney and the creamed spinach can be made in advance - so when you're ready to eat you can simply crack the eggs and get cooking.

Divalicious Baked Eggs:
(or Baked Eggs with Creamy Spinach and Spicy Tomato Chutney)

For the Chutney:

• one 14.5 ounce can of petite diced tomatoes
• 1/2 cup of diced onion
• 2 tbsp. of granulated sugar
• 2 tsp. of pure honey
• 1/4 cup of apple cider vinegar
• 1 tsp. of red wine vinegar
• 1 tsp. of grated lemon zest, minced
• 1 tsp. of mustard seeds
• 1/4 tsp. ground cayenne pepper
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• pinch of Kosher salt and a generous grinding of fresh black pepper

Combine all of the ingredients in a medium sized, heavy-bottomed, sauce pan and bring to a boil over moderate heat. Once the mixture has come to the boil, reduce the heat to low and simmer, stirring often, for approximately 45 minutes or so, until the mixture has reduced and thickened. Remove from heat and serve immediately or cover and chill until needed. The chutney will keep, covered, in the fridge for several weeks at least.

For the Creamed Spinach:

• 1 large shallot, peeled and minced
• 1 tbsp. extra-virgin olive oil
  
• one 10 ounce bag of fresh baby spinach leaves, washed and drained
• 1 cup of fat-free Half and Half
• 2 tbsp. grated Parmesan cheese
  
• pinch of salt and some freshly ground black pepper
  
• generous grating of fresh nutmeg

Heat the oil in a large, heavy skillet over medium-high heat until it is hot but not smoking. Add the shallot and saute for 1 to 2 minutes or until just translucent. Add the drained spinach leaves and continue cooking and stirring until the spinach has wilted, this will take a few minutes. Add the half and half, the Parmesan cheese, a pinch of salt, a bit of freshly ground black pepper and a generous grating of fresh nutmeg. Stir well and allow the mixture to come to the boil. Reduce the heat and allow the mixture to simmer for 10 to 15 minutes or until the liquid has reduced slightly. Remove from heat, keep warm and reserve.

For the Baked Eggs:

• creamed spinach
• 3 large whole Eggland's Best Eggs
• 3 four or five inch ramekins, in which to bake the eggs
• some spicy tomato chutney

Pre-heat your oven to 375 degrees F and bring a full kettle, or large pot of water, to the boil. Place one third of the creamed spinach (liquid and all) into the bottom of each ramekin, using a spoon to make a small depression in the center of the spinach. Move the ramekins to a roasting pan large enough to hold them all, leaving some space between each. Carefully crack one large egg into the middle of each ramekin and fill the roasting pan with the boiling water to create a bain marie - the water should reach half way up the ramekins. Carefully place the pan in the oven and bake on the middle rack for approximately 15 - 25 minutes or until the eggs have set to your liking. Cooking time will vary depending upon the size of the egg and how well you like them cooked. Mine were done after 20 minutes.

Carefully remove the pan from the oven and, using a set of tongs, remove the ramekins to individual serving plates. Top each baked egg with a bit of the spicy chutney to taste, serve and enjoy! As written, this recipe will serve 3.

I ask you - is this not a perfect meal? You've got the eggs for protein, some spinach for iron and a healthy dose of lycopene in that chutney. These eggs would make a magnificent dinner and would be spectacular when served for brunch.

Look, I'm a fair Diva, I know you're busy. If you want to substitute some purchased salsa for the homemade chutney, I'll look the other way. I mean you're not the one in this contest deal anyway right? ... but the dish won't be nearly as sexy. The spicy-sweet chutney is the perfect foil for the luscious, velvety spinach/egg combo. I loved everything about this dish and, frankly, I think its a winner ... though only time will tell. Results next week, stay tuned.

Bon appetit!