Baked Eggs with Chorizo and Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 39
- Saturated Fat
- 19
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 258
- Sodium
- 725
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Nonstick spray, for coating the ramekins
3 cups fresh baby spinach leaves
1 tablespoon unsalted butter
Salt
6 ounces fresh Mexican chorizo, chopped, or breakfast sausage
4 eggs
1/2 cup shredded jack cheese
1/2 cup heavy cream
Toast or baguette, for serving
Directions
Special equipment:
Four 6-ounce ramekins- Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
- Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
- Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
- Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
- Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.