Eggs with cream, spinach, and bacon
1/4 c. finely chopped, cooked bacon
(original recipe calls for ham)
1 tbs. finely chopped onion
2 tbs. unsalted butter
1/4 tsp. finely chopped garlic
10 oz. spinach, coarse stems discarded
8 large eggs
8 (6 oz.) ramekins
Preheat oven to 350F with rack in middle.
Bring bacon and cream to simmer over medium low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tbs. butter in a 12-inch heavy skillet over medium-low heat, stirring until softened, about 2 minutes.
Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute.
Add spinach, 1/4 tsp. salt, and 1/8 tsp. pepper and cook, turning with tongs, until spinach has wilted.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop.
Divide spinach, then bacon, among ramekins, spooning 1 tbs. of cream into each serving.
Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 tbs. cream over each egg.
Cut remaining tbs. of butter into 8 small pieces and dot each egg with butter.
Put ramekins into shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
Pairs Well With
From Gourmet magazine, Dec (?) 2007.