Coddled Eggs with Spinach and Bacon
User Reviews
0.0
0 reviews
Unrated
Coddled Eggs with Spinach and Bacon
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 2 slices of bacon, cooked & chopped into bits
- 1 cup baby spinach, chopped
- 1 clove of garlic, minced
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp butter (to rub in the ramekins)
- 1½ tsp heavy cream, divided
- 3 eggs
Add to Shopping List
Instructions
- Cook the bacon (or reheat) in a skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease then chop it into bits.
- Remove all but 1/2 teaspoon of bacon grease from the same skillet (or add 1/2 teaspoon of butter) and add the spinach, minced garlic, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until the spinach is wilted. Remove from the heat.
- Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
- Butter the ramekins well then divide the wilted spinach and bacon crumbles evenly in the ramekins.
- Add 1/2 teaspoon of heavy cream in each ramekin then crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
- Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet, cover with a lid, turn the heat back up, and cook for about 6-8 minutes, or until the whites are set and the yolks are soft. Watch them carefully.
- Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast if desired. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
