Friday, January 27, 2012
Baked Eggs Florentine
It seems like we don't eat a whole lot of breakfast these days, which is a total shame because I miss our Sunday morning bacon. But by the time I get home after a night of work I'm usually in the mood for something small and sweet, and lately we've taken to sleeping in 'til 11 on my days off which is, of course, lunch time. But my sister is staying with us this week, and she is a total morning person. Like an up-at-7-am every. single. day. morning person. So even though it's been a tough adjustment, I've taken the opportunity to get back into my breakfast-making routine and to try some new things that have been on my to-make list for a while.
Baked eggs is a concept that I've seen floating around the net for a while, but have never tried until now. And now that I've tried it I have to ask... why did I wait so long? For one, it's pretty simple to throw together. It's basically a deconstructed omelette... put your other ingredients in the ramekin, crack an egg on top, and bake. And the result is outstanding! The consistency of the egg is heavenly... you get the runny yolk of a fried egg with the light, creamy white of its poached brethren. I could eat the baked egg all by itself and be happy! But the addition of smokey Canadian bacon, pungent, wilted spinach, and flavorful sharp cheddar truly take the whole experience over the top. Serve with a piece of buttered toast and a cup of hot coffee and you've got yourself the perfect morning meal.
Megan and I loved these, and I'm sure you will too! Have a great weekend, everyone!
Baked Eggs Florentine
slightly adapted from FoodNetwork.com
yields 4 servings, about 200 calories each
1 tablespoon canola oil
1/4 yellow onion, chopped
6 ounces fresh baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce shredded sharp cheddar
1. Preheat oven to 350 F. Lightly spray four 6-ounce ramekins with cooking spray and set aside.
2. Heat the oil in a large frying pan over medium heat. Add the onions and cook until soft and translucent (about 2 minutes). Add the spinach and cook until wilted (another 2 minutes).
3. Place 1 slice of ham in the bottom of each ramekin and top with the spinach-onion mixture. Crack 1 egg into each ramekin and top with 1 tablespoon of cream. Finish each ramekin with the cheese, evenly divided.
4. Place the ramekins on a baking sheet and bake until the yolk have just set (about 18 minutes). Rotate the pan halfway through to ensure even cooking. Serve warm from the oven.