My hubby LOVES Eggs Benedict. So when I came across a quick version of it on Bon Appétite, I was thrilled. He is in the bedroom still, and doesn’t know I am cooking for him. It is actually my little surprise. (The eggs have 10 more minutes in the oven.) I know he will miss the hollandaise sauce (bucket list #62), but I haven’t worked up the nerve to try making some yet.
In my mind, baby spinach and bacon are a match made in heaven. Add a runny egg to the top and it becomes a hearty way to start your day. The recipes takes about 8 minutes of prep to put together and will have you eating in 30 minutes! I made this meal for just the two of us, but it is so simple to multiply. In about the same amount of time, I could easily have made egg cups for 20 people instead of 2.
Newsflash: Paul’s review
This is SO good honey, it is like all the benefits of Eggs Benedict without all the work. Like…two thumbs up good…I don’t even miss the hollandaise.
Here are your simple assembly steps. Start by cooking off some bacon in the microwave and toasting your English Muffins. This is where the Bon Appétite recipe and I disagree. They cook their bacon in a pan and use the drippings. Personally, I hate bacon drippings. They just taste too fatty. So I use butter and make the recipe a little quicker by microwaving the bacon. If you don’t know how, this webpage has 2 different ways to microwave bacon AND a video.
Meanwhile, saute shallots (another one of my personal additions) for 2 minutes then add the spinach to the pan and saute for another minute or so.
Butter your ramekins to keep the baked eggs from sticking. Build your egg cup by layering an English muffin at the bottom of each ramekin, add half the spinach on top of each muffin.
Layer on crumbled bacon, then make a well in the center of the cups for the eggs (I missed this step. It is important for even egg cooking). Finally, top with cream. I know it sounds excessive, but don’t skip the cream. It makes the dish moist.
Put your ramekins on a baking sheet for easy removal from the oven and bake at 400 degrees for about 15 minutes, or until your egg has set. (Remember, the egg will continue cooking a little after you pull it out of the oven.)
Baked “Eggs Benedict”
Adapted from Bon Appétite
makes 2 servings
4 slices bacon
1 whole wheat or sourdough English muffin, split horizontally
1 1/2 tablespoon butter, divided
1 small shallot, minced
3 ounces baby spinach (half a bag of prewashed spinach)
2 large eggs
2 tablespoons heavy whipping cream
2 1-cup ramekins
Preheat oven to 400°F. Microwave bacon, sandwiched between two paper towels on a microwave safe dish, for 3-4 minutes, or until crisp but not burnt. Crumble or cut into bite sized pieces. Meanwhile, put English muffin in the toaster and toast until golden brown.
Melt one tablespoon of butter into a small skillet. Add shallots and sauté for 2 minutes. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
Brush two 1-cup ramekins with remaining butter, liberally. Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes. Allow to cool for 2-3 minutes before serving.
I shared this with
- Savory Sunday
- Homemaker Monday
- Mouthwatering Monday
- Hunk of Meat Monday
- Menu Mondays
- The Culinary Lens
- Blessed with Grace
- All the Small Stuff
- Tuesday’s Tasty Tidbits
- Real Food Wednesday