Sunday morning around 5 am, Joshua woke up screaming in his bed. Luckily for me, before I had a chance to do anything, Cliff got up to go check on him. Cliff thinks Joshua had a bad dream, because as soon as Cliff picked him up and started talking to him, Joshua calmed right down and went back to sleep.
To thank Cliff for taking care of that 5 am screaming, I wanted to make him an extra special breakfast. The usual Sunday morning French toast and sausages won’t do it. I found this easy recipe which I happen to have most the ingredients for: Baked eggs with bacon and spinach.
The original recipe was found on Epicurious. I’ve changed it up a little bit because I didn’t want to use heavy cream, and I didn’t have English muffin on hand. So below is what I did with the recipe:
- 4 slices applewood-smoked bacon
- 4-ounce baby spinach
- 2 slices of whole wheat bread
- 4 large eggs
- 4 tablespoons of 1% milk
- Special equipment: 4 ramekins
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 and milk to pan, sprinkle with salt and 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.
Cut slice of bread with a round cookie cutter. Place 1 toasted round of bread 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. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 minutes.
I enjoyed it so much that I was almost hoping Cliff wouldn’t like it so that I can eat his share. Unfortunately, he liked it too so he polished up his portion. This would be something easy but special enough to make for a brunch get-together. I can imagine doing this in the summer with fresh basil and tomatoes. I think you can vary it up quite a bit with whatever ingredients you like. 14 minutes in the oven at 400F was perfect. The egg white was fully set, and the yoke was just starting to set but still runny. Delicious!