Coddled Eggs with Spinach and Bacon
Servings 3
Equipment
- Small Ramekins
- 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.
- 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.
- 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 among the ramekins.
- Add ½ teaspoon of heavy cream to each ramekin, then carefully crack one egg into each ramekin, not breaking the yolk. 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 to cook faster and more evenly.)
- Once the water is boiling, turn off the heat, carefully add the egg-filled ramekins to the skillet, cover, 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.