eggs with ham & spinach and slow-roasted tomatoes
image: mikkel vang, recipes after the breakslow-roasted tomatoes
1 tbsp sugar
1/2 tsp sea salt
1 800 ml can of italian plum tomatoes in juice, drained
2 tbsp unsalted butter, cut into small pieces
black pepper, freshly ground
preheat the oven to 180º c, with a rack in the middle.
lightly butter a shallow baking dish.
stir together sugar, salt and 1/4 tsp black pepper in a cup.
put tomatoes in the baking dish and sprinkle all over with the sugar mixture.
dot the tomatoes with the butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours.
serve warm or at room temperature.
eggs with cream, spinach and country ham
250 g thinly sliced country ham
180 ml heavy cream
1 onion, finely chopped
2 tbsp unsalted butter, devided
1 clove of garlic, finely chopped
350 g spinach, coarse stems discarded
8 large free range eggs
sea salt and freshly ground black pepper
8 ramekins or ovenproof teacups
preheat the oven to 180ºc, with a rack in the middle.
bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat.
let steep, uncovered, about 10 minutes.
cook the onion in 1 tbsp butter in a heavy skillet over medium-low heat while stirring, until softened, about 2 minutes.
add garlic and season lightly with salt and pepper, then cook while stirring for 1 minute.
add spinach, 1/4 tsp salt, and some pepper and cook until spinach is wilted.
drain spinach in a colander, pressing to remove excess liquid, then coarsly chop.
devide spinach and ham among the ramekins and season lightly with salt and pepper.
spoon 1 tbsp of cream over each egg.
cut remaining tbsp butter into 8 small pieces and dot each egg with butter.
put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, remove the ramekins from the oven when cooked and serve with crusty bread and the tomatoes.