Baked Eggs with Spinach and Bacon
adapted from Bon Appetit magazine
Prep and baking time: 45 minutes
4 slices/100g bacon
1 clove garlic, minced
227g fresh spinach leaves, washed and spun dry, or a 300g pkg frozen chopped spinach, defrosted and squeezed to remove excess liquid
4 large eggs
4 tbsp whipping cream
2 tbsp/15g grated Parmesan cheese
salt and pepper
1. Preheat the oven to 205°C/400°F. In a large fry pan, cook the bacon over medium-high heat until it starts to sizzle, reduce heat to medium-low and cook until crisp, about 10 minutes. In the meantime, prepare 2 gratin dishes (or 2 shallow, ovenproof dishes with a 480ml capacity) by greasing them lightly with some of the rendered bacon fat. Place them on a baking sheet.
2. Once the bacon is cooked, remove the strips from the pan and drain on paper towels and set aside. Pour off the remaining fat and add the garlic to the pan. Cook until fragrant, about 1 minute. Add the spinach and cook, stirring occasionally, for about 2 minutes until it's wilted and any liquid has cooked off. Season to taste with salt and pepper.
3. To assemble, divide the cooked spinach evenly between the prepared gratin dishes. With the back of a spoon, make 2 wells in the spinach in each dish to hold the eggs.
Carefully crack 1 egg into each well, keeping the yolk intact.
Drizzle 1 tbsp whipping cream over each egg. Season lightly with pepper.
Sprinkle 1 tbsp grated Parmesan cheese evenly over each dish.
Put the baking sheet with the gratin dishes in the oven and bake for 10 minutes. Crumble the bacon and scatter over each of the 2 dishes. Bake for an additional 4-6 minutes or until the egg whites are set but the yolks are still runny, or until the eggs are done to your liking. Serve immediately and enjoy!