Baked eggs with tomato and spinach
Eggs baked with cream, tarragon and a compote of tomatoes, spinach and garlic are a simple vegetarian dish that feels luxurious and is infinitely tweakable.
Columbus, Ohio, is a city that invites walking, from German Village up through downtown, Victorian Village, Short North, the University District and beyond. Which is fortunate, because it also encourages overindulgence at just about every turn. Inspired food options abound, from locavore breakfast spots to taco truck tours and the best small batch ice cream I’ve ever eaten.Skip to next paragraph
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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I visited Columbus for the first time last fall on a press tour (you’ll find that story here), a guest of Experience Columbus, a non-profit organization that promotes the city as a travel destination. The tour was orchestrated by Weirick Communications, a Columbus-based tourism marketing firm. The city utterly charmed me, and not just because of the food. So a couple of weeks ago, Marion and I visited. It was her first time there, and she was as taken with the city as I was.
Before going, I contacted Amy Weirick and asked her if she could suggest a few restaurants I hadn’t tried. Instead, she sent us a two-page itinerary of places for food, art, and shopping with only one repeat from my original trip. A little full disclosure here: Experience Columbus also picked up the check at a number of our stops. But we would have been thrilled with the choices even if they hadn’t.
The one official repeat on the itinerary was Pistacia Vera, a light-filled patisserie in German Village that smells like butter, sugar and coffee. They are rightly known for their sweet, airy macarons in many flavors and hues. We sampled some of those, of course, but we also wanted something a little more substantial. After all, it would be at least an hour before we had a chance to eat again. So we split an order of tomato Provençal baked eggs. Even before our first bite, I knew I had found an inspiration for a dish to cook.
This recipe is as much about technique as it is an actual recipe. Baked (or shirred) eggs are based on the classic French dish oeufs en cocotte, eggs baked in individual buttered baking dishes with milk or cream and served with salt and pepper at the table. They can be as simple as that and be delicious.
Baked eggs lend themselves to all kinds of variations and dressing up, though – with fresh herbs, cheese, bits of ham or bacon or even store bought salsa. And for serving weekend house guests, they’re actually easier to get to the table all at once (and still warm, thanks to the oven-heated ramekins) than making plain fried eggs for everyone. Best of all, serving them in individual baking dishes makes them seem special.
Here’s my recipe. I encourage you to improvise and make it your own. But be careful to not overwhelm the eggs with too much volume of other ingredients. The finished dish should be eggs with something, not something with eggs.
(See recipe next page)