Coddled Eggs with Spinach and Bacon
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Coddled Eggs with Spinach and Bacon
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 Bacon slices, cooked and chopped into bits
- 1 cup spinach baby, chopped
- 1 garlic clove, minced
- crushed red pepper flakes to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 tbsp butter (to rub in the ramekins)
- 1½ tsp heavy cream divided
- 3 egg
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.
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