Baked Eggs
Photo: Penny De Los Santos
1 tbsp. unsalted butter
4 tbsp. cooked chopped spinach
that's been squeezed to extract excess liquid
2 eggs, 2 into each dish
1⁄2 tomato
2 tbsp. heavy cream
1 slice bacon, cooked and chopped
2 tbsp. grated parmesan
1⁄2 tsp. chopped fresh thyme
1⁄4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.
2. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish. Add half of the bacon to each dish.
3. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. thyme, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.
4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.
SERVES 2
Notes : use the proper dish or the eggs do not cook properly. ( 2 inch high, 6 inch wide ceramic ).
Be sure to get all the water from the spinach.
Use a toaster oven ( best results ).
Serve with thick toast! YUM!
I used a regular gratin pan and made spinach nests on each end; they came out perfecty