Get your head out of the gutter, this is not 1998........I 'm talking the "Eggs and Breakfast" kinda baked, not the "Phish and Lesh" kinda baked......
Last Sunday, I was hot and heavy in the kitchen at 8am, dreaming up something fantastic with fresh spinach, eggs and heavy cream! I settled on Baked Eggs, mostly for a good old fashioned challenge. This was my 4th attempt, undercooking them EVERY time prior. They would come out all gooey and runny and my Lovely Husband would eat them anyway because he is hungry and supportive like that. Such a good sport.
It must have been that full moon, because they were just perfect! I worked off of a
2010 Bon Appetit recipe I found awhile back with a few tweaks of my own. Baked Eggs cooked correctly = Happy Husband. The bacon helps too.
Baked Eggs with Spinach, Bacon and Mushroom
adapted from Bon Appetit
Ingredients
•4 slices bacon
•2 handfuls baby spinach
•4 ounces fresh sliced button mushrooms
•2 whole wheat or sourdough English muffins, split horizontally, toasted
•4 large eggs
•4 tablespoons heavy whipping cream
Preparation
•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 and crumble bacon once cooled. .
•Add mushrooms to pan and cook until soft, about 3 minutes. Add spinach to mushrooms, sprinkle with pepper, and toss over medium heat, 1 minute. Set aside.
•Brush four 1-cup ramekins with drippings.
•Place 1 toasted English muffin half, split side up, in each ramekin. Divide mushroom & 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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In addition to the mushrooms, I also tossed in some Cholula Hot Sauce while the vegetables were cooking for a little zest!