Baked Eggs with Spinach

On the weekend I like to cook breakfast whenever I get a chance. This Sunday I woke up early and started to read the September issue of Bon Appetit. I know it is October, but I just got around to it. It happens. Anyways, I came across a baked egg dish in the 5 ingredient section. It looked great and I just happened to have the ingredients available to make it.

Baked Eggs with Spinach – (Adapted from Bon Appetit September 2010)

• 6 slices bacon
• 5-ounce bag of spinach
• 2 English muffins halved
• 4 large eggs
• 4 tbs heavy cream
• 1/4 cup jack cheese

Cooking the components

Preheat the oven to 400 degrees Fahrenheit.

Halve the English muffins and toast them.

Dice up the bacon, add it to a large skillet and cook it over medium heat until crisp.  Remove the bacon and reserve the bacon grease.

Add the the spinach to the skillet.  Season with salt and pepper and then cook for about 1 minute.

Assembly

Brush four 1-cup ramekins with the bacon grease.

Place one English muffin, split side up in each ramekin.

Then divide the spinach and bacon between the ramekins.  Top with Jack cheese.

Using the back of a spoon make a well in the center of each ramekin.   Gently crack 1 egg into the center of each ramekin.  Spoon 1 tbs of cream over each egg. Season with salt and pepper.

Bake until the egg whites are just set but still have runny yolks.  14-16 minutes.

These were amazing.  The spinach, bacon, egg and cheese all together in a single dish.  The English muffin absorbed the runny yolk perfectly.

This is a must breakfast treat the next time you have guests in town.  It is quick, simple and a little fancy.  Perfect.