Another Day in Paradise with Dave & Lisa
De-mystifying the Foodie Universe since 2010.
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Sunday, February 19, 2012
Brunch: œufs en cocotte with prosciutto and spinach
Regulars to this space know I detest e
ating Sunday Brunch out.
That’s why I almost always cook on Sunday mornings. It’s comforting on so many levels. I typically find some jazz programming on cable and make the house smell yummy.
But with inclement weather on the way, I didn’t want to brave the throngs of panicked shoppers at the local market so I had to take what I had and make what I needed. This recipe is a derivative of one I saw in a magazine and wanted to amend based on what was in the fridge. The eggs are shirred, meaning baked. The whole thing is so simple anybody can do it; while the presentation is so amazing you’ll look like a genius.
4 ounces of thinly sliced prosciutto (most of one package)
½ yellow onion, diced
2 handfuls of spinach, coarsely chopped
One small diced Roma tomato or 1/3 diced red pepper
About a cup of a mozzarella cheese
Parmesan cheese for garnish
Salt and pepper to taste
Pre-heat your oven to 375 degrees. Sauté the veggies until soft, about 5 minutes. Remove from the skillet and allow to cool. Next, grease a muffin tin (that’s right) with olive oil. Then, line the muffin tin with sliced of prosciutto and add your veggie mixture. Top with mozzarella cheese, making sure to leave a well in the center. Next, crack a fresh in the cup on the cheese. Garnish with a bit of parmesan, salt and pepper. Once that’s done, pop them into your oven for 12 to 18 minutes, depending on how runny you like the yolks. Serve atop a toasted English muffin.
Now, isn’t that better than waiting in line for the mediocrity that serves as Sunday brunch in most commercial establishments? Bon appétit!
February 19, 2012 at 2:51 PM
hey, i'm going to make this!
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