LCBO Food and Drink Spring 2016

EGGS BAKED IN TOAST CUPS WITH SPINACH, AS IAGO & PANCETTA A breakfast sandwich in muffin form, these brunch cups feature garlicky spinach, sharp Asiago and a perfectly baked egg in a buttered toast shell. Most in-house supermarket baker- ies make a white sandwich loaf that’s perfect for this recipe. Do make a note of the small egg size: large eggs are too big for these cups. SPINACH 1 tbsp (15 mL) extra virgin olive oil 1 clove garlic, minced 1 container (140 g) washed baby spinach 2 tbsp (30 mL) water Salt and freshly ground pepper, to taste PANCETTA 12 thin slices pancetta EGG CUPS 2 tbsp (30 mL) unsalted butter, softened 14 slices good-quality white sandwich bread 2 tbsp (30 mL) unsalted butter, melted ¾ cup (175 mL) grated Asiago cheese

12 small eggs Hot sauce for serving

ter. Place 1 tbsp (15 mL) cheese in each cup. Make a ring of spinach around cheese so there is a well for egg. Working one at a time, crack an egg into a ramekin, then pour into cups. 6 Bake on lower shelf until whites are set but yolk is still runny, 20 minutes. Briefly cool, then transfer to serving platter. Crumble pan- cetta over eggs and serve with hot sauce. Serves 6 to 8 WHAT TO SERVE Chateau de Montguerre Crémant de Loire Brut LCBO 217760 $19.95 Eggs can be a tricky match for wine; bubbles help! The Crémant’s underlying refreshing acidity and car- bonation will cut through the richness of the eggs and cheese while the earthy, lime and mineral tones in the wine will echo the rustic flavours of the spinach, Asiago and pancetta. Cave Spring Sauvignon Blanc VQA LCBO 529933 $16.95 Those who prefer a still wine should try this local Sau- vignon Blanc. Its green fruit, citrus and herbal tones will harmonize with the spinach element in this dish. In addition, the wine’s spine of crisp acidity will provide the perfect foil to the richness and saltiness of the dish.

1 For spinach, heat oil in a large pot over me- dium-heat. Add garlic. Cook, stirring, 1 min- ute. Add spinach, water, salt and pepper. Raise heat to high. Cook, turning spinach over with tongs, until just wilted, 1 to 2 minutes. Trans- fer to plate to cool. 2 For pancetta, preheat oven to 400°F (200°F). 3 Place pancetta without overlapping on a parchment-lined baking sheet. Bake until brown and crisp, 8 to 10 minutes. Remove from oven and cool slightly. Transfer to paper towel to drain. (Pancetta will keep, covered, layered in paper towel and refrigerated for 2 days. Microwave on high for 20 seconds to crisp them back up.) 4 For egg cups, preheat oven to 375°F (190°F). Generously butter a 12-cup muffin tin, using about ½ tsp (2 mL) of butter per cup. 5 With a rolling pin, roll 12 bread slices into squares—if the slices are rectangular, roll from long end to long end. Trim crusts. Carefully line tins with bread. (Extra bread is to patch any holes.) Brush bread edges with melted but-

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