1 Video | Photo: Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar Recipe
Ingredients
- 3 tablespoons unsalted butter, plus more to butter ramekins
- 2 tablespoons minced yellow onion
- Salt and freshly ground black pepper
- 6 ounces baby spinach
- 4 slices Canadian bacon
- 4 large eggs
- 1/4 cup heavy cream
- 1 ounce grated aged Cheddar, plus extra for serving
- Sourdough bread
Directions
Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
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By aubrey.bowen
on January 12, 2013
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My husband & I LOVED THIS RECIPE! Substituted bacon instead of ham which we cooked ahead & crumbled in bottom of ramekin. Precooked some diced bell peppers, onion and garlic.. Used instead of spinach. Now 1 of our favorite brunches made at home!
By schwantzi
Calgary - AB, C...
on January 01, 2013
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Substituted the spinach with some zuchini, used ham instead of canadian bacon but baked 2 eggs. in a ramekin which led to having raw whites and not so runny egg yolks. Next time should take the advice and bake each egg in a different ramekin. I used more spices /seasoning than required but I still think it could use some more seasoning. Overall a great dish and so versatile. Be aware of any foods you put in there that might have considerable amounts of water in them as it tends to drain to the bottom of the ramekin and turn soupy.
By Char Donnay
Dallas, PA
on November 25, 2012
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Absolutely loved it! Made it with prosciutto instead of the Canadian bacon. Also made it with left over sautéed crab and salmon. Very fancy. A recipe I'll use for overnight guests and brunch or just lazy Sundays. Bravo Aida!
Read all 36 reviews