This is such a special egg dish, so easy, so elegant and so tasty! Oh and so easy! Just place English muffins in the bottom of each ramekin, top with cooked bacon and spinach, break eggs on top, then sprinkle on herbs, a splash of cream and bake! You’ll go crazy over these!
Ingredients:
Serves 4
• 6 slices of bacon
• 1 bag of spinach (1lb)
• 2 garlic cloves, minced
• 4 eggs
• 3 Tbs of cream
• 2 English muffins, split
• salt and pepper to taste
• chopped mixed herbs of your choice, I used fresh rosemary, thyme, and parsley
( approximately 1 Tbs each)
Directions:
Heat oven to 400
Cook bacon until crispy in a large heavy skillet. Remove from skillet, drain on paper towels and crumble.
Add spinach and minced garlic to the same skillet, sprinkle with salt and pepper and cook over medium heat for 1 minute.
Transfer to a colander to drain.
Brush the ramekins with skillet drippings. Place an English muffin half in each ramekin.
Spoon in the spinach and crumbled bacon evenly.
Make a well in the middle with the back of a spoon. Break the eggs one at a time in a small bowl and gently pour one into each ramekin.
Sprinkle on the herbs and a dash of salt & pepper on each one.
Drizzle each with a little cream. Bake for about 20 minutes until eggs are set. The whites will be firm and the yolks runny. Delish!
