Thursday, September 2, 2010
Bon Appétit Review: Baked Eggs with Bacon and Spinach
This is one recipe that I followed without straying (an unusual feat of discipline for me), except for the fact that I cut the recipe in half to make two servings instead of four. I was worried that one little ramekin wouldn't be filling enough, but I thought it was a perfect serving, especially with a quick salad of local cherry tomatoes tossed with olive oil, salt and pepper, served before the eggs came out of the oven. Although, hungry eaters and/or teenage boys may disagree... in that case I'd serve two per person with a heartier side - mmm, homefries anyone?
I used Vermont Smoke & Cure bacon (my go-to... it's worth a dollar or two more), which is mainly maple smoked... which I prefer to applewood smoking. Vegetarians could swap out the bacon for smoked gouda or mozzarella, or even a smoked cheddar - just sprinkle a handful between the egg and the spinach where the bacon would normally go. To be honest, I'm not hugely a fan of cooked spinach, so I shortened the cooking time of that step to a mere 20 seconds - it finished beautifully in the oven without becoming slimy.
I won't post the recipe here, Bon Appétit deserves 100% credit for this one. Check it out on Bon Appétit's Website.