Our Rhode Island family is safe and sound! Thanks to all of you who expressed concern and said prayers. It's so good to see the effort going on to bring relief to all those affected by the hurricane. I just read that buses were running again in NYC. It is overwhelming to think about what needs to be done but the work has started.
We've had a few blustery days here in the midwest. Sandy certainly believed in sharing!! This morning, the sun is out and the winds are not as strong. I suspect that many trees have given up their leaves over the past few days. They will provide spooky backdrops for the young Trick or Treaters who'll stroll the streets this evening.
Events of nature and of man over the past week have given me a need for simplicity and comfort at the table. As Hurricane Sandy was meeting up with the n'or easter, I pulled out a pair of charming egg coddlers from the china cupboard and put together this simple supper. A dear friend sent me the coddlers after her mother passed away. They are a lovely reminder of an elegant lady. One we were invited to share visits with at many holidays during our Texas years.
Here is the simple and delicious recipe.
Coddled Eggs for two
2 Tbsp heavy cream or half and half
1 tsp finely minced cooked ham
1 1/2 Tbsp minced fresh spinach leaves
Salt and pepper to taste
2 large eggs
1 tsp finely chopped fresh chives
1. In a pan large enough to hold the coddlers, pour water to a depth of 1 1/2 inches and bring to a boil over high heat. Note: If you don't have egg coddlers, you may use standard size ramekins covered tightly with foil.
2. Into each of the coddlers, place a tablespoon of the cream. Add to each half of the ham and spinach.
Sprinkle a small amount of salt and pepper into the coddlers. Carefully break an egg into each and cover with the tops.
3. Carefully place into the boiling water and quickly reduce the heat to a simmer. Cover the saucepan with it's lid. Simmer gently for six minutes. Remove the lids and sprinkle with the chives.