Cloudy, blustery Sunday mornings (or afternoons) are as good a reason as any to indulge in leisurely breakfasts and earnest attempts at the NYT crossword puzzle.
A generous helping of sauteed leeks and spinach provided a base not unlike spinach quiche, but with less fuss and no crust, and aged manchego cheese grated over the top added a welcome savory note. Baked eggs may be a small revolution in my life, what with the ease of preparation and lovely results. There is something fundamentally satisfying about an entire meal served in a small ramekin.
4 large eggs
1 medium leek, thoroughly rinsed and sliced
1 bunch spinach (about 3-4 cups raw), cleaned and roughly chopped
aged manchego or other hard cheese for grating
1 Tbs. butter
salt + pepper
Preheat oven to 400 degrees. In a pan over medium heat, melt butter until it begins to bubble. Add leeks and saute until soft, about 3-5 minutes. Add spinach, and continue to saute until leaves are wilted. Remove from heat and salt and pepper to taste. Butter two ramekins. To these, add a generous scoop of the leeks and spinach – about 2/3 cup. Grate some manchego on the greens. Crack two eggs over this, and top with more grated cheese and a few twists of the pepper mill.
Bake for a minimum of 15 minutes, until egg whites have set. Increase baking time for firm yolks.