Friday, October 8, 2010

Baked Eggs with Bacon and Spinach

I reluctantly subscribed to Bon Appetit Magazine, and I am very glad that I did. I have now received three issues, and although many of the recipes are online, I love being able to browse through the issues. The photos are food porn.

I have tried a few recipes from Bon Appetit. The recipe that I'm writing about today is Baked Eggs with Bacon and Spinach.

One reason why I wanted to make this was because it was my first attempt to use my frozen spinach. No, not the kind that you buy frozen from the grocery store.

I actually froze my own spinach.

Here is how. My freezer is very full, and the spinach needed to go!

Also, I recently bought some ramekins. I was very excited to use them for the first time.

The ingredients in this recipe are simple.

  • 6 slices of bacon
  • 1 5-ounce bag baby spinach
  • 2 English muffins, split & toasted
  • 4 eggs
  • 4 tablespoons heavy whipping cream

  • Fry up the bacon. When the bacon is crisp, take it out. Keep the drippings. <-- we'll be using it later. In the same frying pan as you used for the bacon, toss in the spinach and salt/pepper. Toss for one minute on medium heat.

    Next put the bacon drippings in the ramekins. The recipe instructs to brush the bacon
    drippings into the ramekins, but I just poured a little drizzle into each ramekin.

    Then, crumble the bacon.

    Place each English muffin half into a ramekin with the split-side facing up. Add a proportionate amount of spinach layered on each English muffin.
    Divide the crumbled bacon amongst the ramekins. The recipe calls for creating a little crater in the bacon. This is where the egg will sit.

    Crack the eggs in each ramekin. Be careful. Don't break the yolk. Add the cream and salt/pepper. Isn't it pretty?

    Bake at 400 degrees. The recipe instructs to bake for 14-16 minutes, but I baked it for longer than that because I do not like my whites to be runny. I ended up leaving them in for 20 minutes.

    The end result was delicious.

    The spinach flavor was much stronger than I expected. If you do not like spinach, I think it'd be perfectly fine to just skip it as an ingredient. If you like spinach, I think you'll really enjoy this dish as is.

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