Get ready, because today I bring you one of those recipes I love: a wonderful result with hardly any fuss in the kitchen. You'll see that after trying this little casserole of eggs with prawns, white wine and saffron, you'll make it over and over again.
Although it may seem like just another version of the oft-repeated eggs baked in a dish, this time I suggest giving them much more aroma, a different flavor and, why not, a bit more glamour by baking and presenting them in the charming mini Emile Henry ceramic cocottes. You'll be a hit for sure!
Combining eggs with prawns or king prawns and white wine, with a subtle touch of saffron, is truly a winner. Besides, since half the work is done by the oven, while the little casseroles finish cooking we have just enough time to set the table and have everything ready so that as soon as they're done we can start enjoying this delicious dish.
Here is the recipe for the little casserole of eggs with prawns, white wine and saffron. I hope you like it!
Ingredients for two small casseroles
- 2 medium eggs at room temperature
- 12 peeled prawn tails (or king prawns)
- 2 small spring onions or one leek
- extra virgin olive oil
- 100 ml white wine
- 200 ml cooking cream (18% fat, or the same amount of evaporated milk)
- 1 g saffron
- Salt and freshly ground black pepper
Preparation
- Preheat the oven to 200 °C.
- Finely chop the spring onions. If you prefer to use leek, chop only the white part.
- Sweat the onion over medium heat in a frying pan with a splash of extra virgin olive oil and a pinch of salt.
- Turn up the heat and add the wine, stirring until it evaporates.
- Add the cream and cook over medium heat, stirring constantly, until it reduces by half.
- Meanwhile, cut the prawns into pieces about 1 cm in size.
- When the cream has reduced, add the saffron and the chopped prawn tails to the pan, stirring to combine everything.
- Turn off the heat immediately and divide the mixture between the two mini Emile Henry ceramic cocottes.
- Using a small spoon, make a well in the center of the filling and place a cracked egg there (one egg per casserole). Season with a little freshly ground black pepper.
- Cover the mini cocottes and place them in the oven for 12 minutes at 200 °C.
- After 12 minutes, remove them from the oven and let them rest covered for about 5 minutes before serving at the table.
Notes
- If you prefer, you can cook the eggs in the microwave instead of the oven. The approximate time will be 1 minute 50 seconds at 750 W power and you should let them rest about 3 minutes before serving.
- As you can see, this recipe is very simple and highly adaptable to your tastes. It accepts any dressing, spice or herb, so feel free to complement it with your favorites. From adding a few sprigs of thyme to the wine, sprinkling a little oregano over the eggs before baking, or adding a teaspoon of curry when incorporating the prawns. Any combination will be finger-licking good, or make you not stop dipping bread!
- You'll see I list evaporated milk as an option alongside the cream. This alternative is perfect if you want a slightly lighter result. You can also substitute it with vegan cream.
- The spring onions can be replaced by the white part of the leek, as I indicated, and also by shallots, which will give a very special flavor touch.
