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 vhealy_12261311
San Bruno, CA
on April 10, 2012
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This recipe was so delicious and easy to make, yet your guests feel special because they all get their own individual ramekin. I'm a vegetarian, so I substituted crimini mushrooms for the Canadian bacon. I sauteed my veggies the night before to save time in the morning. What's so great about this recipe is that you can really use any ingredients and cheeses you like. Another thought is to have a selection of sauteed veggies and different cheeses and let your guests make their own.
By The Thin Man
Pleasant Valley, NY
on March 07, 2012
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Oh yeah! I threw it together as my wife and I were racing out the door towards a day's work. No cheddar? No sweat, I used Swiss. No Canadian bacon? Hey, sometimes bacon is bacon, period. Bottom line: Yum and Yum again.
By CindyAustinTexGal
Austin, TX
on December 26, 2011
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So very good and easy to make. Made it for Xmas day brunch. My family really loved this. I had some left over lump crab meat from Xmas Eve so I added some to each ramekin over the spinach layer. Excellent!! The crusty sour dough bread toasted with cheese added a wonderful taste to this dish. I served it also with a side of fresh orange slices, kiwi slices and blackberries. Baked it for about 18 minutes. On one I left out the egg since my daughter-in-law dislikes them so she got extra crab meat. Very, very good. Invert onto your plate and dig in with the cheesy bread. YUMMY!!
Read all 32 reviews