Best Sunken Eggs In A Spinach Nest Recipes

Lemony Egg in a Spinach-Chickpea Nest image

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 7

1 tablespoon olive oil + 1 teaspoons olive oil (divided)
2 cups baby spinach
Pinch kosher salt & freshly ground black pepper
1/2 cup cooked/canned chickpeas (garbanzo beans, drained)
2 teaspoons lemon zest
1 egg
Lemon juice

Steps:

Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.
Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients.
With a wooden spoon, shape the mixture into a "wreath" with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole.
Cover pan with a lid and cook until egg has cooked through to desired doneness (for me, that's about 3 minutes).
Use a large spatula to transfer the egg and "nest" to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.
Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.

Baked Eggs in Creamy Spinach image

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

Preheat the oven to 350˚ F.
Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Spaghetti Nests image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Butter, for greasing the pans
Kosher salt
1/2 box spaghetti (about 8 ounces)
2 packed cups spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
2 tablespoons whole milk
3/4 teaspoon kosher salt
1 large egg
Olive oil, for drizzling
2 cups marinara sauce, warmed
12 small fresh mozzarella balls, such as ciliegine or bocconcini

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.