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IN ONE POT

IN ONE POT

As someone who has markedly more affection for cooking than for washing-up, I am a keen proponent of one-pot cooking, and therefore an obvious target for this particular title. But like all good cookbooks, this book stands on its own beyond its designated niche. The recipes are fresh without being suspiciously novel, and wide-ranging in flavours as well as cooking implements: many different pots fall into this category; helpfully, none of them are unlikely to be in an everyday kitchen.
I have chosen this recipe (and it was hard to reject the many other contenders) as it combines a seductive number of my favourite ingredients!

 

Baked Eggs With Spinach and Blue Cheese

From In One Pot by Blanche Vaughan. Published by Weidenfeld & Nicolson, 2013.

This is the ultimate Sunday night supper. Everything is easy to get hold of, and it’s wonderfully quick to make. The blue cheese gives this dish incredible depth and saltiness, but if you haven’t got any, of course, it’s still delicious made with alternatives. A few sorrel leaves make a wonderful addition to the spinach, and Parmesan works well too – just remember to increase the quantity slightly.


Serves 1 (for 2, double the quantities)


½ garlic clove
a small knob of butter
a good handful of baby-leaf spinach, shredded
2 eggs
25g mixture of blue cheese and Gruyère or Cheddar
1 tbsp single cream or crème fraîche
fresh nutmeg
salt and freshly ground black pepper


Preheat the oven to 180°C/350ºF/Gas 4.
Rub the inside of a ramekin or single-serving oven dish with the garlic and then with a little butter.
Put the spinach into the bottom of the dish, then break in the eggs and season well. Grate over the Gruyère and crumble in the blue cheese, then top with the cream (or crème fraîche) and a grating or so of nutmeg.
Bake for 15-20 minutes, or until the top is browned and the egg just firm.
Eat immediately if you like your yolks runny, or let it cool a little, allowing the eggs to continue to cook.