I have been experimenting with this baked egg dish that has lots of flavor and allows for perfectly runny eggs. That experience of breaking into the yolk of a well cooked egg is the best thing about breakfast.
The dish I made is a baked egg on top of spinach, bacon and a bit of gruyere cheese.
To prepare the spinach I sauteed onion and garlic in olive oil. To this I added a couple handfuls of baby spinach and let it wilt down in the pan, absorbing the flavors of the onion and garlic.
I cooked the bacon in the oven, using cooling racks in a cooking sheet so that the fat drips off the bacon. I found that this makes for crispier bacon.
it was really hard to not just have this for breakfast:
To bake the eggs I used small gratin dishes. The cooked spinach formed the bottom layer, on top of which I added bacon and gruyere cheese. Finally I topped all the ingredients with eggs, a splash of heavy cream, and some cracked pepper.
waiting for the oven:
After about 20 minutes in a 350 degree oven, the egg whites set and the yolks came out runny and somewhat custardy in texture. to go with the eggs, I made sticks out of a couple sesame bagels which I then toasted with a bit of butter. These make a perfect tool for digging out all the eggy goodness.
breakfast is served:
Post a Comment