Baked Eggs with Bacon and Spinach
I burned my thumb while making this for dinner. I can’t even blame the hot-as-hell oven set to broil. It was the toaster. I was trying to pluck the small slices of bread from the toaster instead of bouncing them into the air and risk dropping a slice.
Gah! It’s alright. The burn doesn’t sting anymore. And baked eggs make for a very satisfying dinner.
Baked eggs with bacon and spinach comes together easily. This may strike you as breakfast food, but I always end up baking eggs for a dinner that’s fast and tasty.
Another thing I like about this is its versatility. I change it up all the time based on what’s already in my kitchen. Fresh herbs are always nicer if you’ve got them. Try thyme, basil or parsley. Oregano’s good. Swap the onions for sauteed garlic or shallots. Use kale instead of spinach, maybe skip the bacon.
It’d be hard to mess this up, though I do have one nonnegotiable. The bread! You need good bread to properly soak up all the yolk mixed with cream. NEED.
baked eggs with bacon and spinach
serves 2, inspired by Barefoot Contessa
- 3 strips of bacon, chopped
- 1 small onion, diced
- a couple handfuls of fresh spinach
- a small loaf of crusty baguette, sliced and toasted
- 2 teaspoons rosemary, dried
- 1/2 teaspoon Herbes de Provence
- 2 tablespoons heavy whipping cream
- 4 large eggs
- a couple pinches of pepper
- Parmesan cheese
Bring a cast iron skillet to medium heat. Cook 3 strips of bacon for a few minutes or until the color darkens. Flip strips and cook until almost crispy. Use a pair of tongs to remove the bacon and place them on a plate lined with a paper towel. Chop the strips of bacon when cooled.
Bring down the heat a bit on the skillet with the bacon grease, and sauté the onions, stirring frequently at first. Add a pinch of salt.
Turn on the broiler, and set the rack about six inches below the heat.
Add a couple handfuls of spinach to the onions and stir occasionally until the spinach wilts. In the meantime, butter a couple of ramekins and toast slices of bread. Butter the toast and set aside.
Stir the chopped bacon into the skillet with the spinach and onions. Divide and place half of the vegetables and bacon in each ramekin, leaving some space in the middle. Add 1 tablespoon of heavy whipping cream to each ramekin. Sprinkle 1 teaspoon of rosemary over each ramekin and divide 1/2 teaspoon of Herbes de Provence between them.
Crack two eggs into the center of each ramekin. Finely grate some Parmesan cheese over the eggs. Add a dash of pepper to each ramekin.
Place the ramekins on a baking sheet and place it in the oven for about 6 minutes or until the egg whites are set. Keep in mind that they’ll continue to cook and sizzle after you pull them out of the oven.
Serve baked eggs with toast.