Makes: 2 servings

Total Time: 20 minutes

 

Ingredients: 

 

For Breadcrumbs:

1/2 cup Panko breadcrumbs

2 tablespoons olive oil

1/2 teaspoon Italian herb seasoning

1/4 teaspoon garlic powder

salt and freshly ground black pepper, to taste

 

For Eggs:

2 tablespoons unsalted butter

2 ounces (2 cups loosely packed) baby spinach, coarsely chopped

2 tablespoons heavy cream

4 large eggs

 

Directions:

 

Preheat oven to 375ºF.

 

For breadcrumbs, heat olive oil in a large skillet over medium heat. Add breadcrumbs and stir for 5 to 7 minutes or until they start to turn golden brown. Stir in herb seasoning, garlic powder, and salt and pepper, and continue to cook until golden brown and crunchy, about 2 to 3 minutes more. Remove from heat and set aside.

 

Crack eggs into a bowl, being careful not to break the yolks.

 

Melt butter in a small 6-inch cast-iron or oven safe skillet over medium heat until butter is melted and sizzling. Add spinach and cook for 30 seconds to 1 minute or until spinach is just wilted. Pour cream over spinach, followed by eggs.

 

Place in the oven and bake until whites are set and yolks begin to cloud over, about 12 minutes, slightly longer if you prefer firmer yolks. Sprinkle breadcrumbs over top and serve.

 

Note: This recipe is easily scalable: cook eggs 1 or 2 at a time in small ramekins, or double the recipe and use a large 10 or 11-inch skillet. Just keep an eye on the eggs as you are cooking them, as the cooking time will change depending on the size of the batch.

Tiramisu Shooters

 

The secret to this super-creamy tiramisu? Homemade mascarpone. It's easier than you might think.

 

Makes: about 20 individual sized shooters

Active Time: 1 hour

Total Time: 24 hours

 

Ingredients:

 

For Mascarpone:

 

2 cups heavy cream (not ultra-pasteurized)

pinch salt

1 tablespoon white vinegar

 

For Tiramisu:

 

4 large egg yolks*

1/4 cup plus 3 tablespoons sugar, divided

1 cup heavy cream

pinch cream of tartar

4 ounces brewed espresso, cooled

1 tablespoon amaretto or coffee liqueur

2 dozen crisp ladyfinger (Savoiardi) cookies

2 tablespoons cocoa powder, for garnish

 

You will also need:

20 (2 to 3 ounce) shot glasses or mini parfait glasses

 

Directions:

 

To prepare mascarpone, line a fine mesh sieve with a double layer of moist cheesecloth. Place over a large bowl to catch drainage.

 

Combine cream and salt in a heavy saucepan. Heat over medium-low until it reaches 190ºF, stirring occasionally. Add vinegar and stir until mixture thickens and coats the back of the spoon, about 5 minutes. You will see a slight separation but will not see visible curds. Remove from heat and let cool for 30 minutes. Pour mixture through the sieve and let cool completely. Move sieve and drainage bowl to the refrigerator overnight, until mascarpone has fully drained. You should end up with about 1 cup of mascarpone.

 

In a mixing bowl, vigorously whisk egg yolks with 1/4 cup sugar until thick and lighter in color, 3 to 5 minutes. Add mascarpone, stirring until smooth.

 

In a separate bowl, combine cream, remaining 3 tablespoons sugar, and cream of tartar. Beat with an electric mixer fitted with the whisk attachment until it forms soft peaks. Fold into egg yolk mixture.

 

To assemble shooters, mix together espresso and amaretto in a small bowl. Use the top of your shot glasses to cut ladyfinger cookies into rounds, then drop into bottom of glasses. Drizzle with 1/2 teaspoon of coffee mixture. You want to moisten the cookies, not drown them.

 

Dollop about 1 tablespoon of mascarpone mixture on top of cookies, followed by a second cookie round. Drizzle with more coffee and repeat, layering mascarpone, cookie, and coffee. Top with a final layer of mascarpone (note: depending on the shape of your shot glasses, you may only be able to fit two layers, use your best judgement.)

 

Refrigerate until ready to serve, up to 1 day. Just before serving, dust tops with cocoa powder.

 

Note: This recipe contains raw/uncooked eggs. It is recommended to use fresh eggs from a local, trusted source. Of, if you prefer, you can purchase eggs pasteurized in the shell to use in this recipe.