Baked Eggs with Spinach and Bacon (Aka Happy Birthday Lou)

I don't cook breakfast. Well not usually.

But today is my husband's birthday and lately I've been cooking up quite a little storm in my house, so I knew I wanted to make him something special.  I got this recipe in Bon Appetit's September issue, and I'm just going to say that if I was able to make something that turned out this good the first time around, it is a major hit with me.  Very few ingredients, easy, quick, and impressive. 


I'll show you the end results first and then show you what I did. 

It's beautiful, isn't it?  And it tastes delicious.  This recipe and more can be found at the Bon Appetit website, so I think it's ok if I share it here.  I've been loving my Bon Appetit magazine!!  I think it's helping me become a cook, after all these years.

4 servings

• PREP: 30 minutes
• TOTAL: 45 minutes

Recipe by the Bon Appetit Test Kitchen

Ingredients

• 6 slices applewood-smoked bacon
• 1 5-ounce bag baby spinach
• 2 whole wheat or sourdough English muffins, split horizontally, well toasted
• 4 large eggs
• 4 tablespoons heavy whipping cream
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• SPECIAL EQUIPMENT

  4 1-cup ramekins
  
  

Preparation

• Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. 
  
  
  
  
  
  
  
      
  Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. 
  
  
  
  
  
  
  Crumble bacon.
  
  
  
  
  
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  Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
  
  
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
  
  
  
  
  
  
  
  
  Bon Appetit, Birthday Boy!!

Read More http://www.bonappetit.com/recipes/quick-recipes/2010/09/baked_eggs_with_bacon_and_spinach#ixzz10gKqET6X