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Biscuits, Fruit Compote, and an Egg Bake

April 10, 2011

Chris and I got together again last weekend to try our hands at another food photography project. And I think this one might be the best yet!

I made an egg bake, whole wheat biscuits, and a fruit compote.

The biscuits, which were in a post earlier this week, are from a great blog I came across called 100 Days of Real Food. You find the recipe for them here, but FYI, I really only got 6 biscuits from the recipe, and they didn’t rise like the ones in the recipe seemed to. But it didn’t matter– they were SO. GOOD.

I love how few ingredients are in the biscuits, yet they’re so delicious. They’re just as good plain with a little pat of butter on top.

The mix…

Ready to go in the oven.

The fruit compote actually took the longest, though it was the easiest to make out of everything.

Just blueberries.


And some sugar + water.

Bring the blueberries and peaches to a boil until the blueberries burst (don’t worry, they don’t make a mess when they burst!).

Once the blueberries have burst, reduce the heat to low and allow the fruit, sugar, and water mixture to reduce into a syrup. It’ll take about a half hour. Make sure you stir often.

I was staring at this spoon with crazy eyes while Chris took a picture. I licked the spoon clean about two seconds after this photo was shot.

Blueberry Peach Compote

makes enough for two people to cover their biscuits with LOTS

  • 1 c blueberries
  • 1/2 a peach, cut into small cubes (you can keep the skin on)
  • 1/4 c sugar
  • 3/4 c water

Bring berries, peach, and water to a boil. Stir in sugar, reduce to low, and simmer. Stir often and allow to reduce, which will take about a half hour.

Next I did something I’ve yet to do with eggs– I baked them!

First, I sauteed some chopped fresh spinach and shallots in a little olive oil.

Once the spinach and shallots were done, I mixed in some fat free ricotta cheese.

This made just enough to line two ramekins with the mixture.

After lining the bottom of the ramekins with the spinach-ricotta mixture, crack an egg into the ramekin. Make sure not to break the yolk! If you do, quickly pour the egg out. The spinach and ricotta mixture should be packed in enough so that it won’t fall out with the egg.

Then sprinkle the top with some freshly cracked black pepper, chopped rosemary and a pinch of lavender salt (or regular sea salt if you don’t have food-grade lavender and 3 weeks to kill).

You might want to chill a little on the rosemary, though. Chris said I used a little too much. I love rosemary so much, though, that I was okay with it. You decide.

To bake the eggs, put them in a metal or glass pan and fill the pan halfway up the ramekins with boiling water. This helps distribute heat more evenly.

To save time, I just nuked some water in a Pyrex measuring glass for 3 minutes. I had enough pots and pans out as it was.

In the oven they went, and out they came! The tricky part was getting them out of the pan without a) spilling water into the ramekins (which I did, but was able to salvage) or b) leaving them in until the water– and the eggs– were cold (which I did NOT do).

Spinach and Ricotta Egg Bake

adapted from here

makes two servings

  • 2 eggs
  • 1/4 c fat free ricotta
  • 1 1/2 c spinach, chopped
  • 1/2 a shallot, sliced thin
  • olive oil
  • fresh rosemary, chopped
  • lavender salt (or sea salt)
  • freshly cracked black pepper
  1. Preheat oven to 375 degrees. Sauté the shallots and spinach in olive oil until spinach is wilted. Put into bowl and incorporate ricotta.
  2. Grease the insides of two ramekins with olive oil and line the bottoms of the ramekins with the spinach and ricotta mixture. Use the back of a spoon to make sure it’s firmly packed in.
  3. Crack an egg into each ramekin, taking care not to break the yolks. If a yolk breaks, pour the egg out and try again. The ricotta mixture, if properly packed in, will not spill out.
  4. Crack fresh black pepper on top and sprinkle on the fresh rosemary and lavender salt.
  5. Bake for 15-25 minutes, depending on your oven. The eggs should be set in the center (not jiggly!).
  6. To remove, make your best attempt at taking the ramekins out with oven mitts while not messing up the eggs or getting a third degree burn. When you come up with an efficient way of doing this, please share it with me.

All done!

And guess who didn’t get to eat any of this…

More on Chris:

Chris on Flickr.

Chris on Twitter.

14 Comments leave one →
  1. April 11, 2011 9:11 am

    Brittany, love your blog and ideas. Glad that I found another blogger from LA ….nice to meet you. Lovely photos:)

    • April 11, 2011 7:01 pm

      Nice to meet you as well! And I have to give the photo credit to Chris– he works some serious magic with his camera.

  2. April 12, 2011 12:56 am

    mmm, those eggs look divine and the pictures are beautiful!

    • April 12, 2011 9:01 am

      Thank you!! My friend Chris is a really talented photographer.

  3. April 12, 2011 7:11 am

    Oh my gosh. This looks incredibly delicious. The photos are gorgeous! I need to try making eggs that way.

    • April 12, 2011 9:05 am

      They’re incredibly easy! Minus removing them from the boiling water in the pan. 🙂

  4. April 12, 2011 7:53 am

    The looks delicious! (Great photography) I’ve never baked eggs before and they look like they may have been runny when they were done, is that true? Would it be okay to cook them a little longer so the yolks cooked as well? I’m just not a fan of runny eggs, but this sounds like a great idea!

    • April 12, 2011 8:59 am

      Hi, Lisa! The yolks actually cooked all the way through. If you take the pan out and the middle of the eggs are completely set (no jiggling!), then the yolks should be cooked through.

  5. April 12, 2011 4:49 pm

    You are one amazingly talented photographer and cook. I am in love with all your photos – especially the baked eggs…suddenly, I am craving eggs!

    • April 12, 2011 7:46 pm

      Thanks! I can take credit for the food, but not for the photos. My friend Chris took the photos– he’s awesome!

  6. April 13, 2011 6:20 am

    To get the ramekins out without hurting yourself, try using a bulb baster (or large spoon) to siphon enough water out so you can get a grip on the ramekins using a dishcloth without sticking your hand in boiling water. (Lovely recipe by the way!)

    • April 13, 2011 8:41 am

      So simple, yet so genius. Thank you so much for the advice!

  7. Mary permalink
    August 30, 2011 7:14 pm

    You could also use kitchen tongs to lift the ramekins out of the water..just be sure they are steady on the dish before lifting. I’ve done this lots of great for me


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