This episode was badly written!
Mar. 5th, 2017 11:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Eggses en Cocotte with Kale
1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced ham or pancetta (2 ounces)
2 T heavy cream
2 large eggses (??? See instructions)
salt and pepper
grating of nutmeg
1/2 cup grated Gruyere (2 ounces)
1 baguette
Heat the oven to 425. Divide the shredded kale between two six-ounce ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs (?!) into each ramekin. Season with salt, pepper, and a light grating of nutmeg. Sprinkle the shredded Gruyere (You said grate earlier!) over the eggses.
Bake in the over for 12-15 minutes, until the yolks are just set and the eggses jiggle slightly when the ramekins are shaken. Serve with the baguette.
What worked: Nice flavor, fairly easy.
What didn't: ...this is sloppily written at best. First: there is no physical way to cram 1/2 cup shredded kale into a six-ounce ramekin, let alone with other stuff on top. Maybe you're supposed to blanch the kale first? Granted, it cooked just fine but blanching would at least make more room. (And yes, I was using the correctly-sized ramekin.)
Second: 2 eggses or 4 eggses? Make up your mind. I used one apiece because as mentioned, there is no bleepin' way to get two eggses in there. Heck, I couldn't even get the cheese on there until halfway through when the kale had started to cook down.
Will I make it again? I might, just to see if blanching the kale makes this possible. But I'm not committing to it.
1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced ham or pancetta (2 ounces)
2 T heavy cream
2 large eggses (??? See instructions)
salt and pepper
grating of nutmeg
1/2 cup grated Gruyere (2 ounces)
1 baguette
Heat the oven to 425. Divide the shredded kale between two six-ounce ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs (?!) into each ramekin. Season with salt, pepper, and a light grating of nutmeg. Sprinkle the shredded Gruyere (You said grate earlier!) over the eggses.
Bake in the over for 12-15 minutes, until the yolks are just set and the eggses jiggle slightly when the ramekins are shaken. Serve with the baguette.
What worked: Nice flavor, fairly easy.
What didn't: ...this is sloppily written at best. First: there is no physical way to cram 1/2 cup shredded kale into a six-ounce ramekin, let alone with other stuff on top. Maybe you're supposed to blanch the kale first? Granted, it cooked just fine but blanching would at least make more room. (And yes, I was using the correctly-sized ramekin.)
Second: 2 eggses or 4 eggses? Make up your mind. I used one apiece because as mentioned, there is no bleepin' way to get two eggses in there. Heck, I couldn't even get the cheese on there until halfway through when the kale had started to cook down.
Will I make it again? I might, just to see if blanching the kale makes this possible. But I'm not committing to it.
