It was recently my fiance's birthday & lucky for him, we had a snow day, so I was up for making him a delicious breakfast (turned brunch because of his sleepy headed tendencies). Anyways, this is a recipe I first saw in Bon Appetit (one of my favorite mags for easy but delicious recipes). I made it for my family for our Thanksgiving brunch; however, we were all pretty stuffed by the time I finished cooking them, so we didn't truly get to enjoy them until recently. It's a simple, delicious recipe that looks very impressive. My fiance likes it because the combination of the spinach, bacon, and egg creates a creamy brininess that is heavenly! He told me when I made it for him on Friday that it's officially his favorite of the breakfast items I make for him. Hope you enjoy it as much.
Adapted from Bon Appetit
* 6 slices thick cut bacon
* 1 9-ounce bag baby spinach
* 2 whole wheat or sourdough English muffins, split horizontally, well toasted
* 4 large eggs
* 4 tablespoons heavy whipping cream
*4 1-cup ramekins
* Cheese of any kind :)
Preparation
*Preheat oven to 400°F. Toast sliced English muffins. Cook bacon & save drippings. Crumble when cooled. Cook spinach in just used bacon pan. Season with pepper & toss until wilted. Meanwhile, brush the ramekins w/ leftover bacon drippings.
*Put English muffin half, split side up, in each ramekin. Mix spinach & bacon and divide evenly into ramekins. Shape small space in the center of each ramekin for the egg. Crack 1 egg into each ramekin, keeping yolk intact. Pour 1 tablespoon cream over each egg. Sprinkle with salt and pepper & grate cheese over top.
*Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
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