The holidays are upon us and many of us are tasked with putting together menus that will impress our family and friends. Brunch with friends is a must in our household during the Christmas season so I was really excited to see that Wente Vineyards partnered with America’s Test Kitchen to put together a fantastic brunch pairing; matching their 2013 Morning Fog Chardonnay with a delicious Baked Eggs Florentine recipe.
2013 Wente Morning Fog Chardonnay opens with aromas of green apples and citrus. The palate is lively with fresh tastes of lemons, green apples, and hints of oak. Balanced and perfect for brunch. Pairing this with Baked Eggs Florentine is sure to make a great holiday brunch!
For more great holiday wine pairings, visit Wente Vineyards.
Eggs Florentine Recipe from Wente and America’s Test Kitchen:
In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly. Use 6-ounce ramekins with 3¼-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just after the whites have turned opaque but are still jiggly—carryover cooking will finish the job. We developed this recipe using a glass baking dish; if using a metal baking pan, reduce the oven temperature to 425 degrees. This recipe can be doubled. If doubling, bake the ramekins in two 13 by 9-inch dishes and increase the baking times in steps 3 and 4 by 1 minute.
2 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon all-purpose flour
¾ cup half-and-half
10 ounces frozen spinach, thawed and
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
⅛ teaspoon dry mustard
⅛ teaspoon ground nutmeg
Pinch cayenne pepper
Vegetable oil spray
6 large eggs
1. Adjust oven rack to middle position and heat oven to
2. Melt butter in medium saucepan over medium heat. Add
shallot and cook, stirring occasionally, until softened, about 3
minutes. Stir in flour and cook, stirring constantly, for 1 minute.
Gradually whisk in half-and-half; bring mixture to boil, whisking constantly.
Simmer, whisking frequently, until thickened, 2 to
3 minutes. Remove pan from heat and stir in spinach, Parmesan,
¾ teaspoon salt, ½ teaspoon pepper, mustard, nutmeg,
3. Lightly spray six 6-ounce ramekins with oil spray. Evenly
divide spinach filling among ramekins. Using back of spoon,
push filling 1 inch up sides of ramekins to create 1/8-inch-thick
layer. Shape remaining filling in bottom of ramekin into 1½-inch
diameter mound, making shallow indentation in center of mound
large enough to hold yolk. Place filled ramekins in 13 by 9-inch
glass baking dish. Bake until filling just starts to brown, about 7
minutes, rotating dish halfway through baking.
4. While filling is heating, crack eggs (taking care not to break
yolks) into individual cups or bowls. Remove dish with ramekins
from oven and place on wire rack. Gently pour eggs from cups
into hot ramekins, centering yolk in filling. Lightly spray surface
of each egg with oil spray and sprinkle each evenly with pinch salt.
Return dish to oven and bake until whites are just opaque but still
tremble (carryover heat will cook whites through), 6 to 8 minutes,
rotating dish halfway through baking.
5. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately.
TO MAKE AHEAD
Follow recipe through step 3, skipping baking of lined ramekins.
Wrap ramekins with plastic wrap and refrigerate for up to 3 days.
To serve, remove plastic and heat lined ramekins, directly from
refrigerator, for additional 3 to 4 minutes (10 to 11 minutes total)
before proceeding with recipe.