31 October 2010

Baked Eggs Brunch

Last night we went out for Halloween with our friends to do karaoke at the Bear Paw Inn. A cold conversation the previous Saturday night waiting outside in the rain to see Quasi at Satyricon actually evolved into an plan. Me, Shawn, and our friends Stacey & Chris ended up dressing up as characters from one of our favorite TV shoes, Twin Peaks. Shawn was Agent Cooper, I was Audrey Horne, Stacey was the Log Lady, and Chris was our favorite creepy character, Bob. For having thought it up only a week prior and going shopping the day of, we did pretty well!

Me and Shawn as two of our favorite Twin Peaks characters
I needed an easy breakfast to make for the day after the fun. We've also been in a bit of a breakfast rut of breakfast meat and eggs. Boring. My friend Emy directed me to this baked eggs recipe and I must say, it was both easy and delicious.

To save money, I got the bacon ends and pieces since I would be cutting it up anyway. $.78 sounded like a good price to me! I also decided not to use cream since I didn't have any on hand and didn't want to spend the money. I sprinkled some feta over the eggs before baking--I highly recommend it. I also didn't have another ramekin, so I just used my Le Creuset baking dish. I probably could have taken them out a minute earlier, but I hate runny whites, so I left it in a little longer. I'm guessing that it was not using the ramekins that caused the longer cooking time for my eggs.

Carefully remove the individual servings, it will be slippery!

Baked Eggs with Bacon and Spinach (from Epicurious.com)

6 slices applewood-smoked bacon
1 5-ounce bag baby spinach
2 whole wheat or sourdough English muffins, split horizontally, well toasted (IMPORTANT!)
4 large eggs
4 tablespoons heavy whipping cream

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. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.

Place 1 toasted English muffin half, split side up, in each ramekin. Divide 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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