Baked Eggs With Cream Spinach And Parmesan I Made It

Baked Eggs With Cream Spinach And Parmesan

mommyluvs2cook 11 years ago
By: Pat2me

I overcooked my eggs, OF COURSE!! So, I'm thinking that if I pulled these out while the whites are still a little runny they will finish cooking on the counter top after a couple minutes? I always stick them back in even if the whites are the slightest runny and boom, the yolks are doomed in an instant! Someone help!!
Anyway, back to the recipe, this was delicious and so pretty! Once again, loved the fresh nutmeg, it's a must, and this is such a nice breakfast/brunch item!! Served with a piece of crusty toast :)

Baked Eggs With Cream Spinach And Parmesan/saved
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chuckieb 11 years ago said:

That is a very cool, unique recipe Michelle. We love spinach, eggs and parmesan cheese so this has our name on it. (I will totally make sure to do the fresh nutmeg this time promise) :) I'm excited to give this a whirl. Great picture. Runny whites are gross I agree but I guess you just have to trust they'll set once you pull them out and get them on the plates. :)

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keni 11 years ago said:

whoa, that's creepy

I just did a new egg dish this morning.... mushrooms and spinach then baked with an egg! :)

It's not really like this recipe, but.... close enough to be weird ;)

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mommyluvs2cook 11 years ago said:

Hope you like it Chuckie and if you try the technique of pulling it out before the whites are ready, let us know if it works!!
We read each others minds Keni! J/K, that is weird though...but I'll probably be making yours too when you post it :)

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NPMarie 11 years ago said:

I have never baked eggs before, what a beautiful recipe..all of my favorite ingredients:) I remember seeing Ina Garten bake eggs and have always wanted to try it..thanks for the reminder Michelle..I love your picture:)

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frankieanne 11 years ago said:

I've baked eggs a couple of times and I've always ended up with too hard of a yolk. It seems like I always am five minutes over or so. The yolks look like they would be runny, but they never are. I'll have to try pulling them out when the whites look like they aren't quite done. Your picture is beautiful though! I'd eat that! :-)

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mrpiggy 11 years ago said:

Mom, when you figure out how to bake an egg with runny yolk, let me know. Im going to try Keni's recipe again next weekend. Im determined to have runny yolks.......Still, thats a mighty purrrty picture

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mommyluvs2cook 11 years ago said:

I'll let you know, I'm never giving up on baking eggs!!! Good luck with your pizza! I believe in you ;P

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mrpiggy 11 years ago said:

Good luck with pizza who??? I meant Keni;s sausage hash thingy with the baked eggs

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mommyluvs2cook 11 years ago said:

Oh duh, I was thinking it was her sunny side up pizza thing you made, lol! Well I was kinda close, they both have eggs ;-)

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mrpiggy 11 years ago said:

: ) Hehe Can you say, "Wine"

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keni 11 years ago said:

:)

take the eggs out when the yolks are just set good then tent them with foil, briefly

this should finish cooking the thinner whites but not over cook the yolks

telling all my secrets now... dammit...just because y'all entertain me, greatly. ;)

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frankieanne 11 years ago said:

Aww, mommy deserves her wine. She has a daughter that's taller than her and a little monster that runs her ragged every day.
:-P
Cool tip, Keni. Thanks. :)

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mrpiggy 11 years ago said:

Mom, did your daughter out grow you already? You know wine stunts your growth, right????? : )

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mommyluvs2cook 11 years ago said:

Haha funny Mr. P!! I am short 5'2"....BUT I haven't actually drank in a long time smarty pants! ;) My husband and I have decided to go alcohol free for a couple months...just for the heck of it and plus I need a super clear head with how much crap this school year brings with it.
Thanks Keni...I'm definitely using that next time...sorry to force that secret out of you :) :)

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mrpiggy 11 years ago said:

5'2" ? Damn. I wouldnt call that short, tho. Thats what I call Cute Sized : ) My favorite aunt is 4'11" And I bet Mr ML2C is over 6' ?? Speaking of him, if hes not drinking either, did he stop making home brew?

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mommyluvs2cook 11 years ago said:

No he's actually a little under 6', it's the grandparents who she got the tallness from! Yes he did stop making the home brew, but he's got 4 bottles (big bottles that hold about 24 oz) tucked away in the closet, waiting for him....

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chuckieb 11 years ago said:

So.....made this this morning for my Mom and I for breakfast. Had a few troubles. LOL! Firstly I had an argument with the nutmeg. Will actually do a separate thread about that because I want to show a picture....
And then my second problem came about because although my oven will eventually get to the temperature I set the thermostat at, it takes quite a long time to get there.
I didn't have large gratin dishes so used little baking dishes which were more deep than wide. Popped them in the oven (which I thought I'd heated enough) and waited the 10 minutes baking time. Looked in and the egg whites were still super runny and clear. Honestly, I must have baked these eggs for 25 min. when all was said and done and FINALLY the egg whites were set, but as Michelle also experienced, the yolks were hard. I did already know the trick about tenting the eggs when they were close to being done but honestly, these egg whites just did not want to firm up.
I quite liked the recipe and although I'd need some more practice, I would make it again. My Mom said "It was different". Which is her diplomatic way of saying she didn't care for it. :)
Thanks for pointing it out Michelle!

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pointsevenout 11 years ago said:

As someone else has pointed out, the eggs continue to cook when removed from the oven. I would be tempted to tent the dish once removed from the oven to ensure complete cooking.

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keni 11 years ago said:

Yup...that's what I said, somewhere... remove them then tent them... tends to work for me. The last eggs I baked were duck eggs and the whites were thinner and the yolks HUGE so they were just a teent bit done on the yolk rim but still runny and yummy. :)

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frankieanne 11 years ago said:

I notice that someone else posted that it took 20 minutes for the whites to set. My problem has always been that the yolk still looks runny, although it isn't. I always seemed to get fooled about the amount of time I actually can cook them. I should try again.

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mommyluvs2cook 11 years ago said:

Ok so, so far Keni is the only one that can master the runny yolk around this place.
Frankie I know what u mean...I actually pulled this recipe ou of the oven thinking I had finally done it...they looked runny! Then I touched it and realized it was solid..
Glad u tried this Janet! I really think this is gonna be mich better when the eggs right.

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pointsevenout 11 years ago said:

I'm confused now. I thought the problem was the runny whites. Aren't runny yolks desirable? They're either runny or hard. Never seen a half-baked yolk.

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frankieanne 11 years ago said:

The problem is the whites, pso. By the time they are set up to everyone's liking, the yolk is hard. Trying to find that happy medium.

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lovebreezy 11 years ago said:

#2 - Reviews for this recipe:
1 Nutmeg Quandary
2 The one on this very page.

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