Rocky Fella
Jul. 1st, 2024 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Eggses Rockefeller.
"The name refers to both the richness of the dish and its money-green color; at the time, the Rockefellers were among America's wealthiest families."
4 Tbsp unsalted butter
1/2 cup panko breadcrumbs
10 oz baby spinach (about 12 cups packed)
1 small clove garlic, minced (Ha! I used... more.)
1/2 cup crème fraiche
4 eggses
Heat the oven to 425°. In a large frying pan over medium heat, melt 2 Tbsp butter. Add the breadcrumbs and cook, stirring constantly, until the crumbs are crunchy and deep golden brown, 3-4 minutes. Turn them out onto a plate and wipe out the skillet.
Return the pan to the stove over medium-high heat and add the remaining butter. When the butter melts, add half the spinach and cook, stirring, until it begins to wilt, then add the remaining spinach and continue to cook, stirring, until all the spinach has wilted, and this sentence finally comes to an end. Add the garlic and cook for 2 minutes more, then remove the pan from the heat and stir in the crème fraiche. Season to taste with salt and pepper. Divide the mixture among four individual gratin dishes. Make a small indentation in the center of the spinach and crack an egg directly into it. Sprinkle each egg with salt and pepper.
Transfer to the oven and bake until the whites are set but the yolks are still runny, 15-18 minutes. Remove from the oven and sprinkle breadcrumbs over the top of each serving. Serve right away.
What worked: It was an easy, rich breakfast. Half a batch was sufficient for the two of us (i.e. one egg apiece). Like Oeufs Soubise, the dish punches above its weight in feeling rich for its effort.
What didn't: 15 minutes set the yolks hard in our toaster oven. I'd reduce the time to 12 minutes.
Will I make it again? On occasion, sure. It's a nice Saturday breakfast that doesn't take too much effort.
"The name refers to both the richness of the dish and its money-green color; at the time, the Rockefellers were among America's wealthiest families."
4 Tbsp unsalted butter
1/2 cup panko breadcrumbs
10 oz baby spinach (about 12 cups packed)
1 small clove garlic, minced (Ha! I used... more.)
1/2 cup crème fraiche
4 eggses
Heat the oven to 425°. In a large frying pan over medium heat, melt 2 Tbsp butter. Add the breadcrumbs and cook, stirring constantly, until the crumbs are crunchy and deep golden brown, 3-4 minutes. Turn them out onto a plate and wipe out the skillet.
Return the pan to the stove over medium-high heat and add the remaining butter. When the butter melts, add half the spinach and cook, stirring, until it begins to wilt, then add the remaining spinach and continue to cook, stirring, until all the spinach has wilted, and this sentence finally comes to an end. Add the garlic and cook for 2 minutes more, then remove the pan from the heat and stir in the crème fraiche. Season to taste with salt and pepper. Divide the mixture among four individual gratin dishes. Make a small indentation in the center of the spinach and crack an egg directly into it. Sprinkle each egg with salt and pepper.
Transfer to the oven and bake until the whites are set but the yolks are still runny, 15-18 minutes. Remove from the oven and sprinkle breadcrumbs over the top of each serving. Serve right away.
What worked: It was an easy, rich breakfast. Half a batch was sufficient for the two of us (i.e. one egg apiece). Like Oeufs Soubise, the dish punches above its weight in feeling rich for its effort.
What didn't: 15 minutes set the yolks hard in our toaster oven. I'd reduce the time to 12 minutes.
Will I make it again? On occasion, sure. It's a nice Saturday breakfast that doesn't take too much effort.
