Thursday, March 12, 2009

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!


Tracy said...

Diva, this recipe and photos look so scrumptious! I swear, I am in love with that runny yolk! I hope you win, Diva! I also wish I wasn't such a sleepy head so I could come to the breakfast and WATCH you win!

The Diva on a Diet said...

Aw, thanks, Tracy! Honestly, it was one of the most delicious things I've ever made. :)

I wish you were going to be at the breakfast too, so we could meet, but I totally understand. I'm having serious doubts about my ability to be in midtown by 8 AM!

Anonymous said...

Sex appeal in food is what it's all about. This is an impressive meal for any time of day. Love reds, yellow, green--great colors.

Anonymous said...

Good luck on the contest winning thing. I love baked eggs and think that next to poached eggs, they are one of the most neglected forms of egg enjoyment.

Nice work!

Deb said...

Lovely eggs Diva - look like a winner to me! Good luck



Taste sensation and surely and sure-fire winner? Well, if it was a public vote I'd be putting my cross next to you love (well, I'd do it anyway, just because we're cyber friends lol!)

Scarlet x

Veriance said...

this is our dinner tonight! I can't wait until I can use spinach from the garden to make this! Yummy!

The Diva on a Diet said...

Duo - yes, its all about bringing the sexy to the table! :)

Dana - Thanks! I agree, baked eggs are very much neglected. I wonder why? Perhaps people think doing so is too complicated ... though it really isn't. Love poached eggs too.

Deb - Thank you! We'll find out on Wednesday morning.

Scarlet - aw, thanks, doll! I don't know who's voting ... perhaps the Eggland's Best people? Still, I appreciate your vote cyberfriend! xoxox

Veri - I just updated the recipe to include the Parmesan cheese that I forgot when typing this up yesterday. Sorry about that, I was in a hurry! I hope you love them and agree that your own garden fresh spinach will be magnificent in this dish! :)

doggybloggy said...

nice job....

The Diva on a Diet said...

Thanks, doggybloggy! And see you next week.

Mo Diva said...

whoa. That is seriously delicious looking!
Good luck!
I entered too but I keep seeing these awesome recipes... Dang

Tracy said...

Diva, I just RSVP'd to the EB "Breakfast for Dinner" on April 21st. Did the March 18th one get cancelled?

The Diva on a Diet said...

Tracy - yes, it was canceled, or I guess rescheduled. Seems that the majority of people couldn't attend because of the early hour. I get that, and I agree ... except I'm bitter because I rushed around trying to get my contest entry in by the deadline ... which was yesterday. Grrr.

Again, I'll have to check our calendar and see if I can go on the 21st. On the one hand its nice if more people can go, but OTOH ... grrrr! LOL

Mom on the Run said...

This recipe looks divine. I hope you win for it!

Great blog!

stephchows said...

Thanks for the link to this one!! Did you win the contest??? I never win... yet I keep entering ones haha

The Diva on a Diet said...

Steph - I keep forgetting to post about it, but the contest was postponed. The winner will be announced at an event to take place on April 21st ... so I have to wait. Boo! Will keep you posted and I'm still hoping to win. :)