Eggs in Spaghetti Nests
This is a spring/ Easter recipe, something I made in the hope to get the spring back into our hearts today. We had wonderful spring weather for the past 4 days and were hoping things will stay this way. But noooooooo, this morning there were thick, huge snowflakes coming down on us as if it was Christmas. Thankfully, they didn’t linger, but still the weather is cold and gray and quite depressing. So therefore I decided to cook something that really feels like spring: spinach and eggs.
I wasn’t feeling like my usual spinach, eggs and potatoes (we already had potatoes 3 times this week) so I thought about noodles. And I remembered this recipe from Johann Lafer. I had tried this before and everybody liked it, so I thought I would make it again. I just used less fat than in the original recipe, I find it amazing every time how much fat the recipes from this kind of star-cook cookbooks contain, this time there were 150 g butter and 150 ml heavy cream. That is normally a good reason for me never to try a certain recipe, but this time I thought the reduction and replacement of those would not make such a huge difference. And I don’t think it did, everybody loved eating this although I only used 1 ½ tablespoons of butter and replaced the heavy cream with milk.
If you like spinach I suggest you make more than stated in the recipe. It was great and we all (except the kids) would have taken seconds of it, had there been any.
- 450 g/16 oz frozen spinach
- 2 shallots
- 3 garlic cloves
- 1 ½ tablespoons butter
- 1 tablespoon all-purpose flour
- 100 ml/ ½ cup + 1 tablespoon dry white wine
- 150 ml/ ⅔ cup chicken or vegetable stock
- 150 ml/ ⅔ cup milk
- 250 g/ 8.8 oz spaghetti
- 8 fresh organic eggs
- truffle oil (optional)
- Defrost the spinach and chop it if necessary. Chop the shallots and the garlic cloves very finely. Heat 1 tablespoon butter in a non-stick pan and braise the shallots and garlic until golden. Sprinkle the flour on top, braise for 1 more minute than add the wine. Stir everything very well, than add the stock and the milk. Stir well again, bring to a boil, turn the heat down to low and cook for about 10 minutes stirring from time to time. Adjust the taste with salt, pepper and nutmeg. Add the spinach and puree everything with an immersion blender. Bring to a boil again, let bubble for 1 or 2 minutes and adjust the taste again. Stir in some truffle oil if you wish.
- In the meantime preheat the convection oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Cook the spaghetti. Let drain well.
- Cook water in a kettle.
- Butter 8 small ramekin forms with the remaining ½ tablespoon butter. Divide the spaghetti into the forms, form little nests using your fingers and crack one egg into each nest.
- Place the forms into a large casserole dish (or divide between two smaller ones like I did). Pour hot water from the kettle into the casseroles taking care not to get water into your ramekins. The lower part of the ramekins should be immersed in water. Place in the oven and bake for about 10 to 20 minutes according to how you like your eggs. Keep an eye on the eggs and don't let them cook too long, they taste better when the yolk is still runny.
- Sprinkle some salt and freshly cracked black pepper on top and serve immediately on a spinach bed.