Baked Eggs with Amaranth and Porcini
- Total Time
- 30 minutes
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Ingredients
- 10ounces amaranth greens or spinach; washed and coarse stems discarded
- 2tablespoons rendered bacon fat (or butter)
- 8ounces porcini mushrooms; wiped clean and sliced ¼-inch thick
- Salt
- 8large eggs
- 1cup heavy cream
- Pepper
- 8teaspoons dukkah (see recipe)
- 8tablespoons green-tomato chutney (recipe follows)
Nutritional analysis per serving (8 servings)
237 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 350 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of lightly salted water to a boil. Blanch amaranth greens for 2 minutes (if using spinach, blanch for about 30 seconds) and transfer to a plate to cool. Drain, squeeze out water and set aside.
- Step 2
Melt the bacon fat (or butter) in a large sauté pan over medium heat. Add the mushrooms and season lightly with salt. Sauté, stirring occasionally, until mushrooms are tender.
- Step 3
Divide greens and porcini among 8 ramekins. Crack eggs into ramekins. Drizzle 2 tablespoons cream over each egg and season lightly with salt and pepper. Place ramekins on a sheet pan set on the middle rack in the oven. Bake until the whites are just set, about 15 minutes. The eggs will continue to cook once you pull them out of the oven, so it is better to err on the side of undercooked.
- Step 4
Sprinkle each egg with a teaspoon of dukkah and top each with a tablespoon of chutney. Serve immediately.
Private Notes