December '04: Shirred Eggs on Spinach with Crispy Breadcrumbs
from Williams-Sonoma Breakfast
Serves 4

1 1/2 pounds fresh spinach (leaves only), well washed
1 tablespoon unsalted butter, plus extra for buttering dish
1/2 cup heavy cream
Fine sea salt and freshly ground black pepper
Pinch of ground nutmeg
4 extra-large or jumbo eggs, preferably free-range
Crispy Breadcrumbs (recipe below)

Bring a large saucepan of lightly salted water to a boil and add the spinach. Make sure it is all submerged and cook for 2 minutes, then immediately drain in a colander and run under copious amounts of cold running water until no longer warm. Gather the spinach into balls and squeeze very firmly to extract as much water as possible. Chop the spinach coarsely.
In a large skillet, melt the butter over medium heat. Add the spinach and cook, stirring frequently, until any excess moisture has evaporated, about 4 minutes. (The spinach should not brown.) Stir in the cream, 1/2 teaspoon salt, a generous grinding of black pepper, and the nutmeg and cook for 2 minutes more, until thick and dry. Remove from the heat.
Preheat the oven to 350° and generously butter the inside of an 8 1/2-inch round gratin or similar-sized shallow ceramic baking dish. Transfer the spinach to the gratin dish and smooth the top into a perfectly even surface. With the back of a large tablespoon, form four 1-inch deep, evenly spaced, egg-shaped pockets in the top of the spinach. Break an egg into each depression. Carefully transfer to the oven and bake for 18 to 20 minutes, until the whites of the eggs are set and the yolks are still distinctly runny. Scatter with a few tablespoons of crispy breadcrumbs and serve directly onto individual plates, scooping up the base of spinach underneath each egg.

Variation: Use two 10-ounce boxes of frozen chopped spinach, thawed, in place of the fresh spinach. Give it plenty of time to thaw at room temperature, and squeeze small clumps of the spinach very firmly to rid it of as much moisture as possible. Sauté in butter and add cream as above.

Variation: Prepare this dish in four individual ramekins, 5- to 8-ounces each, making a bed of spinach and breaking an egg into each one. Cooking time will be slightly less.

Crispy Breadcrumbs
2 teaspoons unsalted butter or canola oil
3/4 cup fresh breadcrumbs, preferably sourdough
1 large clove garlic, pressed (optional)
Fine sea salt and freshly ground black pepper
In a small skillet, melt the butter over medium-low heat. Add the breadcrumbs and the garlic, and season generously with salt and pepper. Stir constantly for 7 to 8 minutes, until crisp and golden brown. Remove from the heat and set aside. If desired, place in a small, airtight container and keep at room temperature for up to 24 hours before using .