Thursday, March 14, 2013

Day 4: Baked Eggs with Spinach, Bacon, and Caramelized Onions

Baked Eggs with Spinach, Bacon, and Caramelized Onions
Serves 2
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes

Note: You will need 1-cup ramekins to make this recipe (as pictured above), but if you don't have them you could probably use a ceramic coffee cup.

  • 3 slices of bacon 
  • 3-4 cups spinach 
  • Sourdough loaf, toasted 
  • 2 large eggs 
  • 1/3 cup of caramelized onions 
  • Kosher salt and fresh ground pepper 

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 salt, and toss over medium heat, 2 minutes. Transfer to strainer set over bowl to drain. Brush two 1-cup ramekins with drippings. Crumble bacon. Slice off two slices of sourdough loaf about 1" thick. Trim them to place them in the bottom of the ramekins. Divide spinach and caramelized onions 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. Sprinkle with salt and pepper. Place ramekins on a baking sheet for easy handling, then put into the oven and bake until whites are just set but yolks are still runny, 16-18 minutes.

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