CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
BAKED EGGS WITH SPINACH
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Quick & Easy Lunch Spinach Ramekin Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
- Serve eggs in ramekins with bacon and toast.
QUAIL AND EGG ON CREAMED SPINACH
Provided by Chuck Hughes
Time 1h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell.
- Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl.
- Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
- For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
- For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
- Preheat the oven to 350 degrees F/180 degrees C.
- Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
- For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible.
- In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside.
- Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
- Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
- For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.
BAKED CREAMED SPINACH
I found this originally as a Passover spinach dish, but I liked it so much that I eat it year-round. If using it for Passover, substitute matzo meal for the bread crumbs.
Provided by karen
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well.
- Stir in bread crumbs (or matzo meal) and seasonings.
- Add beaten eggs.
- Pour into a 8 inch square baking dish coated in cooking spray.
- Bake for 45 minutes.
QUAIL AND EGG ON CREAMED SPINACH
Make and share this Quail and Egg on Creamed Spinach recipe from Food.com.
Provided by Chuck Hughes
Categories Quail
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the eggs:.
- Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper.
- Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
- For the quail:.
- Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
- For the herb garnish:.
- Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
- Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
- For the creamed spinach:.
- Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
- Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
- For serving:.
- Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.
Nutrition Facts : Calories 725.6, Fat 59.2, SaturatedFat 24.8, Cholesterol 458.6, Sodium 380.5, Carbohydrate 13.6, Fiber 0.8, Sugar 1.2, Protein 34.3
SPINACH EGG BAKE
This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CREAMED SPINACH
This recipe for Creamed Spinach is so easy and quick to make, ready in just 30 minutes. It's a great addition to your table for any meal! Breakfast, lunch, or dinner. While simultaneously full of great flavor and versatile, you can spoon this creamed spinach onto any savory bite.
Provided by Joanna Cismaru
Categories Breakfast Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
- Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
- Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
- Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
- Serve: warm with some freshly grated Parmesan cheese.
Nutrition Facts : Calories 129 kcal, Fat 8 g, ServingSize 1 serving, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 104 mg, Fiber 3 g, Sugar 3 g
BAKED EGGS ON CREAMED SPINACH
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Quick & Easy Spinach Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
- Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
- In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
- Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
- Season eggs with salt and pepper and serve immediately.
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
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BAKED EGGS WITH SPINACH - RECIPETIN EATS
From recipetineats.com
5/5 (2)Category Breakfast, EggsServings 1Total Time 15 mins
- In a non stick pan over high heat, quickly fry the spinach leaves until they are wilted - this literally takes 30 seconds.
- Crack in the eggs and make sure they cover all the spinach (so the cream sits on the eggs and don't leak into the spinach).
BAKED SPINACH EGGS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Spinach RecipesCuisine Italian RecipesTotal Time 25 mins
- Wilt the spinach in the microwave. Mix with a knob of butter, salt, pepper and a grating of nutmeg. Spread over the sauce and make 4 ‘nests’ in the spinach.
- Crack in the eggs. Top each with double cream and a grating of nutmeg. Bake in a preheated oven at 180°C/fan160°C/gas 4 for 10-15 minutes.
CREAMED SPINACH BAKED EGGS | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Preheat the oven to 375 degrees . Heat a medium cast-iron or other ovenproof skillet over medium.
- Add the oil, two turns of the pan. Add the shallots and garlic; cook, stirring often, until aromatic, 2 to 3 minutes.
- Add the stock and bring to a bubble. Add the spinach and cook, stirring often, until heated through, about 1 minute.
RECIPE: CREAMED SPINACH WITH BAKED EGGS - KITCHN
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Estimated Reading Time 4 mins
CREAMED SPINACH RECIPES - SIMPLY DELICIOUS
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From budgetbytes.com
4.6/5 (21)Total Time 40 minsServings 4Calories 285 per serving
- Preheat the oven to 400ºF. Add the butter and garlic to a skillet and sauté over medium heat for about one minute. Whisk the flour into the melted butter and continue to cook and stir for about two minutes. The butter and flour should form a paste that will foam and bubble as it cooks.
- Whisk the milk into the butter and flour mixture until there are no lumps. Stir in the salt, nutmeg, and some freshly cracked pepper (about 10 cranks of a pepper mill).
- Allow the milk to come to a simmer, whisking often, at which point it will thicken to a gravy-like consistency. Whisk in the grated Parmesan until it has melted. Add the frozen chopped spinach (no need to thaw) and continue to stir and cook until it has heated through (about 5 minutes). Taste the creamed spinach and add more salt if needed.
- Use a large spoon to create four wells in the creamed spinach. Crack one egg into each well. It's okay if the whites run outside of the wells. Sprinkle the crumbled feta over the entire skillet.
CREAMED SPINACH WITH FRIED EGG ON TOP | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Calories 497 per servingTotal Time 15 mins
CREAMY BAKED EGGS WITH LEEKS AND SPINACH - TODAY.COM
From today.com
4.1/5 (18)Category BrunchCuisine AmericanTotal Time 40 mins
- Preheat the oven to 400 degrees F.Grease 4 6-ounce ramekins with butter or spritz with nonstick baking spray, and place on a rimmed baking sheet.Heat the olive oil in a large skillet over medium heat.Add the leeks and cook, stirring occasionally, for 8-10 minutes until the leeks are tender and translucent. Add the spinach and cook for 1-2 minutes more until the spinach is wilted and vastly reduced in volume. Season with salt and pepper to taste.Divide the leeks and spinach between the ramekins.Crack an egg into each ramekin, then top with 3-4 tablespoons heavy cream. Don't fill the ramekins the whole way to the top; leave 1/4 inch of space as the cream will bubble up in the oven.Bake for 15-20 minutes, until the yolks and the white immediately surrounding each yolk are just barely set and still have some jiggle to them. The eggs will continue to cook for a few minutes after they leave the oven.Sprinkle chives and additional salt and pepper over each ramekin, if desired, and serve immed
- How to prepare Creamy Baked Eggs with Leeks and Spinach and variations: Antipasti Baked Eggs; Mediterranean Baked Eggs; and Breakfast Pizza Baked Eggs
BAKED EGGS WITH SPINACH, ASPARAGUS, AND ... - FOOD & WINE
From foodandwine.com
Servings 4Category Eggs
- Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
- Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
- Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.
BAKED EGGS IN RAMEKINS WITH SPINACH AND CREAM - GOOD. FOOD ...
From goodfoodstories.com
Servings 4Estimated Reading Time 5 minsCategory BreakfastTotal Time 30 mins
- Grease 4 6-ounce ramekins with butter or nonstick spray, and place on a rimmed baking sheet.
- Add the spinach and cook for about 5 minutes, stirring frequently, until the spinach is wilted and tender.
FLORENTINE SPINACH BAKED WITH EGGS AND CREAM RECIPE ...
From deliciousmagazine.co.uk
5/5 (2)Total Time 50 minsCategory Brunch RecipesCalories 630 per serving
- Preheat the oven to 200°C/fan 180°C/gas 6. Roughly chop the spinach if the leaves are large. Melt 10g of the butter in a large pan. Add the spinach, a large handful at a time, letting it wilt between each. When it’s all wilted, tip it into a colander and press out the excess liquid.
- Melt the remaining butter in the pan, return the spinach and stir to coat. Season with the nutmeg and salt and pepper, then set aside.
- Put the cream into a small pan over a medium-high heat and boil for about 1 minute, stirring now and then, until it has thickened slightly. Stir the cream into the spinach, then divide the mixture equally between 2 x 500ml shallow, ovenproof baking dishes (or 4 x 250ml individual ones).
- Make 2 hollows in the spinach mixture in each dish (or 1 in each individual dish) and crack in the eggs. Lightly season, then sprinkle over the parmesan. Bake for 10-15 minutes until the eggs are cooked to your liking. Serve with buttered slices of toasted ciabatta.
BAKED EGGS WITH CREAMED SPINACH {COOKBOOK OF THE MONTH ...
From tasteandtellblog.com
Reviews 15Total Time 30 minsEstimated Reading Time 4 mins
- Take the stems of the spinach leaves by pinching the leaf at the base between thumb and forefinger and pulling back the stem with the other hand so that you remove the stem where it runs up the center of the leaf instead of just breaking it off at the base. Wash the leaves thoroughly, plunge them in the boiling water, and simmer them until they “melt”, about 30 seconds. Immediately drain in a colander and rinse with cold water. Gently squeeze the leaves in small bunches to get rid of excess water. Slice the small bunches into 2 or 3 pieces each, so the spinach ends up coarsely chopped.
- Bring 1/4 cup of the cream to a simmer in a saute pan, season it with salt and pepper, and cook it down until it’s so thick it looks almost like a paste. Stir in the fresh-cooked spinach for about 30 seconds then turn off the heat.
- Use a brush or your finger to smear the insides of 6 ramekins or custard cups with the softened butter. Distribute the creamed spinach among the ramekins and crack an egg into each ramekin. Spoon the rest of the cream, about 1 tablespoon per ramekin, over the eggs. Sprinkle with salt and pepper and the grated Parmigiano-Reggiano.
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