Wednesday, June 2, 2010

Baked Eggs with Tomato Sauce, Spinach and Mascarpone



I love modern design, particularly mid-century modern design, and one of my favorite magazines covering modern design was Metropolitan Home. Seriously mad design porn! Sadly, Met Home is no more. As a result of the economy, the publisher of Met Home shut down the magazine in December 2009.

The following recipe (slightly modified) comes from an old issue of Met Home. The recipe, as printed in Met Home, can still be found online. I've been wanting to try this recipe for the longest time. What I loved about this dish was that it was ridiculously simple and fairly inexpensive to make. And it tasted really, really delicious!

I already had all of the ingredients in my pantry, except the mascarpone. This dish only took about 25 minutes to prepare, which, for me, makes it an ideal weekday meal .


The following recipe will serve three using 8 1/2-inch by 5-inch gratin dishes.

Baked Eggs with Tomato Sauce, Spinach and Mascarpone
Serves 3


1 large onion, chopped
1 28-ounce can whole peeled tomatoes, chopped, with juices reserved

3 tablespoons extra virgin olive oil
8 ounces frozen spinach leaves
6 eggs
1/2 cup mascarpone
Salt and freshly ground pepper
Baguette, sliced


Place rack in middle of the oven and preheat to 450 degrees.

Place the frozen spinach in a bowl and cover with very warm tap water. Replace water at least once to thoroughly thaw out.


Heat the oil in a large skillet over medium heat. Add the onions and cook until they become soft, about 5 minutes. Add the chopped tomatoes with their juices and cook uncovered for about 10 minutes.


Divide the tomato sauce among three gratin dishes. Using a spoon, make two indentations in the sauce in each dish and crack and an egg into each indentation. Season with salt and pepper.

Remove
the spinach from the bowl and squeeze out the water. Scatter the spinach leaves around the eggs in each dish. Place the dishes in the oven. Bake the eggs until the whites are set but the yolks are still runny, about 10 minutes.

Remove the gratin dishes from the oven, spoon dollops of mascarpone cheese around the eggs and spinach and serve with slices of baguette.

5 comments:

Alisa-Foodista said...

This looks delicious! I love egg recipes.Im making this soon.

Karen C said...

Thanks for giving me a great use for mascarpone-- I let my jar sit until it grew mold. Looks wonderful!

Anonymous said...

change the name of the god damn blog man how can you kill harmless baby chicks i thought you were just 'vegging' out i guess not.

Dmarie said...

I just found my idea for supper! have some marscapone left from a recipe I made yesterday. will try broccoli, 'cause I don't have any spinach on hand. Thanks and wish me luck!

Anonymous said...

I just made this last night from the original Met Home recipe and loved it! You're modifications are better than the original, I needed to cut the number of eggs in half too and added a nice grilled baguette. But I would encourage you to stick with fresh spinach instead of frozen, it make this awesome dish that much better. Just a suggestion...