| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Nonstick spray, for coating the ramekins
- 3 cups fresh baby spinach leaves
- 1 tablespoon unsalted butter
- Salt
- 6 ounces fresh Mexican chorizo, chopped, or breakfast sausage
- 4 eggs
- 1/2 cup shredded jack cheese
- 1/2 cup heavy cream
- Toast or baguette, for serving
Instructions
- Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
- Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
- Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
- Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
- Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don’t burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 456 |
| Total Fat | 39 g |
| Saturated Fat | 19 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 258 mg |
| Sodium | 725 mg |
Reviews
I used a muffin tin since I didn’t have ramekins. To fit the muffin tins, I made a few changes. The ingredients filled seven muffin tin sections. I beat the 4 eggs with about 1/3 cup of heavy whipping cream and poured it over the spinach and chorizo. After about 8 minutes in the oven (convection), I added the cheese (the eggs were puffing up and almost set). Then I put them under the broiler for a few more minutes, and the eggs were perfectly fluffy and set.
Good recipe but it’s too runny for the time in the broiler, I cooked them extra time and so, so.
Good recipe very tasty, of course I made changes. Didn’t have cream, and figured that milk would be too runny. So I mixed sour cream with the milk for my sauce. I also added some cilantro between the chorizo and the egg, then chopped green onions atop the cheese. This is going to be one of our weekend dishes from now on! As for the cooking time after 8 minutes at the “pre-heated” 325 the eggs seemed considerably runny. I cooked them at 350 for another 5 minutes, still a little runny but the broiler tightened them right up. As to the grease from the chorizo you’ll get lots if you use the cheap commercial brands in the “tube” for lack of a better term, try to get it from a butcher where they use actual sausage for their chorizo, it’ll work better.
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/baked-eggs-with-chorizo-and-cream-recipe.html#sni-reviews?oc=linkback
This is a very good recipe. Recipes are to just give us ideas ans we can add what we want to it. We can cook the eggs as long or as short as we want. The chorizo could have been released of some of grease prior to topping the dish. I love Melissa’s recipes very much. I can’t say that about all of the chefs, but I lover her recipes. Go Mellisa!
Just finished eating this. My husband and I loved it! I did have to increase my oven temp to 350 and cooked a few extr min. We love onions so next time I will add a few chopped ontop of the meat.
This was another recipe I tried of Melissa’s and this was another one that the cooking time was way off. I had to double the time and the eggs still weren’t cooked. I had to eventually dump the whole thing. Very disappointing.
I made this for friends at my brunch yesterday and it was the hit of the meal. Prepared exactly as directed and won’t change a thing when preparing for company. When fixing this for myself, I will try using my soy chorizo and fat free half and half. I hope it turns out as I would enjoy having this a couple of times a week. As for the lady who had too much grease, etc., use a better quality of chorizo. I always drain my chorizo on paper towels even when using the better quality product.
Soooo good…great adult part of brunch with pancakes :
So good! I regretted that I didn’t double the receipt! It smelled amazing, tasted amazing, and it only took literally no more than a couple mins to put together!
I hate to even say this but I wouldn’t even give this recipe one star. I saw the show the other day and had such high hopes. They were so greasy, heavy and the chorizo was so over powering that I only took a few bites and so did my mother. We threw the rest out along with the other two ramekins. Normally I love chorizo with eggs, but I think with the cream and the cheese it took on a whole concept that I couldn’t handle. I followed the recipe exactly but it was just too much. What a waste! I seriously don’t get how this would be a kid friendly dish! I think next time I’ll try Ina’s Herbed Baked Eggs or Emeril’s Shirred Eggs.