My pal Lucia Watson made this recipe for me the other day—a breakfast treat that she has been serving in the restaurant for years. It is awesome, and the perfect easy-bake X-mas–morning treat that allows for plenty of time to open gifts. I have made this recipe of Lucia's several times now, subbing leftover roasted vegetables for the spinach, crumbling bacon in it, adding strips of ham or prosciutto to the ramekin, or some grated cheese. No matter what you do to this dish, it still works. and earns rave reviews every time.
Shirred Eggs with Spinach and Croutons
About 1 T. butter for the ramekins
1 c. cream
2 cloves garlic, chopped
1 t. fresh thyme, chopped
1 t. chopped rosemary
Salt and pepper
1 c. cubed (crouton-size) bread
2 T. olive oil
1 c. raw washed spinach
Generously butter 2 12-oz. ramekins and preheat oven to 400 degrees. Put cream on the stove with half the garlic, half the herbs, and some salt and pepper. Bring to a boil, then reduce the heat to a simmer. Let cook for about 4-5 minutes or until reduced by almost half. Taste the cream, it should be well seasoned. Set aside.
Make the croutons: Toss cubed bread in olive oil, the rest of the garlic, and salt and pepper. Toss thoroughly together. In a hot skillet, fry bread until crispy and browned, about 5 minutes. Taste for seasoning and set aside.
Put about a fistful of the spinach into each buttered ramekin. Break two eggs on top of the spinach. Place half the croutons on top, then ladle cream over to just cover everything. Bake eggs for about 12-15 minutes (depending on how soft you like your eggs) and serve at once. Serves 2.