Ali's Rockin' Good Baked Eggs

Filed under: Breakfast, Breakfast - Egg Dishes, Eggs.

Fughetaboutit! These are incredibly good!

1/4 cup thinly Canadian bacon, 1" dice
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Preheat oven to 350 degrees F with rack in middle.
Bring Canadian bacon and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute.
Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper.
Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are set, 15 to 20 minutes.

Recipe Summary:
Yield: 8 servings
Prep Time: How long does it take to chop a few things?
Cook Time: 15-20 minutes
Rating: 5 of 5 stars

Other recipes by Lamb and Lion Inn:
Gooey Orange Caramel Ring
Lamb And Lion Award-winning Granola
Lamb And Lion's Brown Sugar Cinnamon Scones

Recipe Provided By:
Lamb and Lion Inn
Barnstable, MA

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