Baked Eggs With Bacon and Spinach
"This is a very tasty breakfast/brunch dish! For variation, I have added grated sharp cheddar cheese right on top of the English Muffin before adding anything else. I can see many variations of this simple dish. Normally I bake my bacon, but for this recipe I fry it as you need to use a pan anyway. I also use half and half instead of the cream. From Bon Appetit."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 6 slices bacon, applewood-smoked
- 1 (5 ounce) bag Baby Spinach
- 2 English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
directions
- SPECIAL EQUIPMENT.
- 4 1-cup ramekins.
- Preheat oven to 400°F
- Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings.
- Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
- Transfer to strainer set over bowl to drain.
- Brush four 1-cup ramekins with drippings. Crumble bacon.
- Place 1 toasted English muffin half, split side up, in each ramekin.
- Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin.
- Gently crack 1 egg into well in each ramekin, keeping yolk intact.
- Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
- Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
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Reviews
-
Wonderful! I have always enjoyed breakfast at any other meal & this one came in just right last night at about 9:00pm. There were a few of us who had gone to a special meeting for people in homes & all the different departments etc. The meeting was good but left us drained and hungry and I had just cut this out yesterday - so we made it and enjoyed it immensely! We used the regular English muffins with grated sharp cheddar on it, then we divided the spinach among the 4 ramekins with the broken pieces of bacon & then like a hole-in-one (we made the indentation) & broke the egg - & voilá - the dish was oven-read! When we ate it - the only problem I found was not enough bread to sop up the wonderful egg yolks with. Yes, it is a luscious meal - I know that is not a word that is used with savory dishes but it was! Thanks for posting Scoutie. :)
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
