A joke for you, dear readers.
Let me set the scene: I’m talking to MyFakeFoodDad on the telephone. I’m telling him about what I ate for dinner.
Me: I made baked eggs with spinach and leeks for dinner. You just cook the spinach and leeks down and then crack some eggs and bake them in the oven. Breakfast for dinner.
Dad: Did you use a colander?
Dad: Because it leaks.
Ba dum bum cha.
My reaction was a lot of laughter and I said, “DAMN IT, how did I not see that coming?!?!?”
I like jokes.
Last night, I made some baked eggs from Tasting Table. I’ve been following them on Instagram for a minute. But I didn’t know anything about them. It was difficult to find their About section on the website, but their brand manifesto is a very lovely piece about who they are.
“Tasting Table is a website and newsletter for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We’re an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.”
As a girl who bought anchovy filets and a tube of anchovy paste with no immediate plans to use them, I relate and appreciate.
…Maybe I’ve overdone it on the anchovy.
I started browsing through their catalogue of rather drool-worthy recipes. I settled on baked eggs with spinach and
leaks leeks because it seemed like an easy weeknight meal.
And guess what? It was. Easy. Full of bright flavor, full of veggies. The only thing that was very strange is that my eggs did not bake at all after either 10 or 12 minutes in the oven, so I broiled them for 2-3 minutes. Just long enough for the whites to get opaque but keep that beautiful runny yolk.
What can I said. I like yolks.
Baked Eggs with Spinach and Leeks from Tasting Table
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium leek (white and light green parts only), chopped
- 1 garlic clove, minced
- 8 cups baby spinach
- Kosher salt, to taste
- 4 large eggs
- ¼ cup heavy cream
- ½ teaspoon finely chopped thyme
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon Aleppo pepper or crushed red pepper flakes
Preheat the oven to 350°.
In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3 minutes.
Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2 indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes. | I broiled the eggs under high for 2-3 minutes to the same degree of doneness. Watch them closely, though. They go over quickly.
Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.