Sunday, October 3, 2010

Baked Eggs with Bacon, Spinach, and St. Andre

I found this recipe on Epicurious a couple weeks ago and decided I had to try it for breakfast one morning.  I made a few small changes, adding some shallot for another flavor, and substituting yummy cheese for the cream (because hey--if I'm going to add some more fat to this dish, it might as well be from my favorite dairy product).

Adapted from:

Bon Appétit | September 2010
by The Bon Appétit Test Kitchen

Makes 2 servings
Total Time: about 30 min.

4 slices bacon
1 sourdough English muffin, split horizontally, well toasted
3-oz baby spinach
1 shallot, minced
a few chunks/slices St. André cheese
2 large eggs
freshly ground black pepper

2 1-cup ramekins

Preheat oven to 400°F.

Cook bacon, seasoned with black pepper, in large skillet over medium heat until crisp; transfer to paper towels.  Pour off drippings from skillet; reserve drippings.  Add a very small amount of bacon fat back to pan, add shallot and spinach to pan and toss over medium heat until spinach is wilted. Transfer to strainer set over bowl to drain. Brush ramekins with drippings from bacon fat.

Before topping with cheese and egg.
Place 1 toasted English muffin half, split side up, in each ramekin.  Divide spinach among ramekins, crumble bacon, then sprinkle bacon over each ramekin.  

Divide cheese chunks equally between ramekins.  With back of spoon, shape well in center of each ramekin.  Gently crack 1 egg into the well of each ramekin, keeping yolk intact.  Sprinkle with pepper.

Place ramekins on a baking sheet and transfer to over.  Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.  Let cool for a minute, then carefully run a sharp knife around the inside edge of the ramekin.  Carefully transfer each little breakfast cake to a plate and serve.

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