Baked Eggs With Black Garlic
Posted on November 4, 2011 by Andrew in RecipesA little sceptical over the newly available black garlic? Me too if I am honest. I’ve dished out a few of the individual cloves to a few people. Most didn’t even try it. Claiming an aversion to garlic breath… and other such, frankly, pitiful excuses. Have to give my mother her due though; at least she took a nibble before pronouncing that she “was rather unimpressed”.
However, having just mashed a black garlic clove in a little unsalted butter and spread the mush over a lightly toasted slice of bread, I am a total convert. This has to be the best garlic bread ever! Add a pinch of salt or use, as I did, a little of Steenbergs Organic Mediterranean Salt Blend for something truly scrumptious. The toast is a superb accompaniment to these Baked Eggs…
Using the latest 'hot' ingredient, Black Garlic, this is a superb take on the age old Oeufs en Cocotte recipe.
Ingredients
- Handful spinach leaves
- Butter
- 1 clove black garlic
- Large egg
- 2 tsp double cream
Instructions
- Butter an ovenproof ramakin dish.
- Cook the spinach in a little butter with a garlic clove and a little seasoning.
- Arrange the cooked spinach in the bottom of the ramakin, top with an egg, season, and pour over the cream. top with a little grated parmesan.
- Bake in the oven for about 7 minutes unitl the white is set but the yolk is still runny.
- Serve with Black Garlic Bread.
Scribbles on Photos
Jesica @ Pencil Kitchen says:
Post Author November 6, 2011 at 10:03 pmI have never seen nor tasted black garlic! I would have tried some, personally, i love garlic!
wendy says:
Post Author November 7, 2011 at 4:53 pmBeen looking for this and can’t find it. Sounds great!