Posts tagged ‘rosemary’

baked eggs florentine & lavender rosemary potatoes

What WAS I thinking? Besides me, how many out there would have hay-bales worth of lemon verbena to harvest and make lovelies with? (See previous post – or don’t – and simply take my word for it.) But here’s the thing: occasionally what you’ll see here is very real evidence of what happens when the cooking-spree gets crazy-excited about something. As impractical or outlandish as her whims may be, sometimes there’s just no holding her back.

Now, with that out of the way, let’s get on to something more practical – something of humble, everyday ingredients – eggs, potatoes, spinach - yet “elegant” enough for company (if you fancy getting fancy for your guests.) 

One lovely thing about baked eggs is that a person can make up a whole slew of them for a brunch and bring the whole lot of them to the table at the same time, each perfectly cooked.  (And, incidentally, what an affordable way to feed a crowd!) Another lovely thing is that they’re highly adaptable. Instead of the spinach used here, you might substitute polenta, or a purée of vegetables leftover. Another thing to like about baked eggs is they’re very uncomplicated and easy to prepare. And maybe the loveliest thing of all is that baked eggs are utterly delicious and everyone seems to love them!

The potatoes are a variation on everyday roasted potatoes, but with a little something extra that elevates them out of the ordinary, into the slightly elegant. If you don’t have any lavender and can’t find any at your local market you can simply double the amount of rosemary called for, but the combination of the two is really wonderful. (I found our grocery store has lavender in the bulk tea and spices section. You’ll just want to make sure that it’s for cooking and doesn’t have oil added for potpourri. If it’s in your market, it’s likely just what you want.) 

If you decide to serve them together, get a head start on the potatoes. The eggs can bake in the same oven for the last 10 minutes.

Each egg is baked in its own little ramekin, and various sizes and shapes will all do.  (Round ramekins can be picked up for a few dollars a piece, sometimes less.) Baking times will vary slightly with the size and shape of container used.

Because you may choose to serve this as a romantic breakfast for 2 or a brunch for 20, I’ll give the quantities for 2, and then for 8, and let you do the rest of the math.

Baked Eggs Florentine

                 (for two)                                                                                                   (for eight)

• 2 large, fresh eggs                                                                             – 8 large fresh eggs
• 5 ounces baby spinach, washed well                                           – 1¼ pounds baby spinach
• 2 teaspoons butter                                                                             – 2 Tbl. + 2 tsp. butter (1 tsp./ ramekin)
• 2 teaspoons cream (optional)                                                        - 2 Tbl. + 2 tsp. cream (1 tsp./ramekin) (optional)
• 1 Tablespoon breadcrumbs (or Panko)                                       – 4 Tbl. breadcrumbs (or Panko)
• 1 Tablespoon grated fresh Parmesan cheese                             – 4 Tbl. grated fresh Parmesan cheese
• 1 teaspoon fresh thyme, or 1/2 tsp. dried (or tarragon)          - 4 tsp. fresh thyme, or 2 tsp. dried (or tarragon)
• salt and pepper to taste                                                                     – salt and pepper to taste

Place one teaspoon of butter in each ramekin and set them in your microwave to melt. With a pastry brush, brush the melted butter up the sides of the ramekin. Drizzle about a teaspoon of cream in each ramekin. (Optional, but a very delicious addition.) Set aside.

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