Tuesday, August 31, 2010

Baked Eggs with Bacon and Spinach

Tonight was another one of those nights where I had no inspiration for dinner, except that I had a few recipes dogeared in the September issue of Bon Appetit.  After looking through those recipes, the only one that we could make with the ingredients we had on hand was this recipe for Baked Eggs with Bacon and Spinach.  I have this thing for baked eggs.  I have made several different varieties with different cooking temperatures, different cooking times, and most importantly, different mix-ins.  One of my favorite versions of baked eggs was this Oeufs en Cocotte, which is creamier and cheesier than this version.  I also really love making baked eggs with Mexican chorizo, minced garlic, scallions, and cilantro - which is amazing when served with little toast soldiers made out of cornbread or a nice rustic bread.

This version of baked eggs was very good.  I liked the combination of eggs, bacon and spinach, but like Alex said, it was missing something.  It was all very tasty, but a little one note.  However, I really liked the idea of toasting the English muffins and layering them at the bottom of the ramekin so that they can really soak up all of the eggy, creamy goodness without becoming overly soggy. 

Recipe after the jump!

Baked Eggs with Bacon and Spinach 
September 2010
6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted
4 large eggs
4 tablespoons heavy whipping cream

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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