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Baked Eggs, Bacon and Spinach
Breakfast
source: recipe and photograph created by Peggy Bucholz
www.finedinings.com
Recipe Type: breakfast, eggs, bacon, spinach, English muffin, gourmet menu
Prep Time: 30 min
Cook Time: 15 min
Servings: 4
Ingredients:
4 slices bacon, diced
5 ounce bag fresh spinach
2 English muffins, split horizontally
4 large eggs
Salt and pepper, to taste
8 long chives for garnish
4 (4-inch) ramekins
Instruction:
Preheat oven to 400 degrees F.
Toast English muffins in toaster; set aside.
In a large skillet saute bacon over medium heat until crisp; drain on paper towels.
Brush ramekins with bacon drippings from pan and set aside; dispose of all but 2 teaspoons drippings in the skillet.
Add fresh spinach to pan, sprinkle with freshly cracked black pepper and
stir together over medium heat until wilted; drain off any liquid from sauteed spinach.
Place 1 toasted English muffin half, cut side up in each ramekin. Divide spinach among ramekins
add crumbled bacon. With the back of a spoon make a slight well in the center
of each ramekin. Carefully place a cracked egg into each well.
Sprinkle with a small amount of salt and cracked pepper.
Bake for approximately 13 to 16 minutes or until whites of eggs
are just set and yolks are still runny. Remove ramekins from oven placing
on individual serving plates or if you prefer, run a knife around the edge of
ramekins to loosen and carefully slide out onto a larger serving plate,
(this is what I did to make it easier for the diner to cut the English muffins
into bite size pieces). This is so good! Garnish by arranging
two chives in a crisscross pattern on top the eggs and serve.
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Wine
recommendation: Pinot Gris;
Chardonnay |
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