Coddled Eggs with Spinach and Bacon
I made these coddled eggs with spinach and bacon one morning when my kids didn’t have school. I used two slices of leftover bacon, a handful of spinach, and some garlic to make my simple coddled egg extra special. I served this light, delicious breakfast with buttered toast for dipping and some fresh fruit. We all devoured our coddled eggs in minutes and thought it was tasty. Thankfully, I have all the ingredients in my refrigerator, and I’m so excited to make this for breakfast again tomorrow. Coddled eggs pair nicely with crispy hash browns and fruit salad.
Coddled Eggs with Spinach and Bacon
Ingredients:
- 2Â slices of bacon, cooked & chopped into bits
- 1 cup baby spinach, chopped
- 1Â 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
- 3Â eggs
How to Make Coddled Eggs with Spinach and Bacon:
Cook (or reheat) the bacon 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 ½ teaspoon of bacon grease from the same large skillet (or add ½ teaspoon of butter), 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 about ¾ 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.
Add ½ teaspoon heavy cream to each ramekin, then carefully crack one egg into each ramekin, not breaking the yolk.Â
Run the edge of a rubber spatula through the egg whites a few times; be careful not to break the yolk. (This lets the egg whites 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.
Equipment
- Large Skillet with Lid
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
Instructions
- Cook the bacon (or reheat) in a large skillet over medium heat until cooked and crispy. Place the bacon on paper towels to drain the grease, then chop it into bits.Â
- Remove all but ½ teaspoon of bacon grease from the same skillet (or add ½ teaspoon 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.Â
- Fill a small skillet with enough water to about ¾ of the way up the side of the ramekin and heat over high until boiling.
- 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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So yummy! More bacon for me, please 🙂
Looks like a simple and delicious way to begin the day.
Terrific dish! Eggs and spinach go so well together. And bacon — that goes with everything! 🙂
Delicious and beautiful looking breakfast or lunch.