Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with?
I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Maybe some goat cheese if I’m feeling feisty. If it’s a fried egg day I love ‘em over medium with salt and pepper. Other ways are great, but if I’m picking favorites…well, no matter how Nate wants his I know what I like.
Hey, I’m an independent woman…throw your hands up at me.
Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Sure, you can blame it on the bacon, blame it on the butter, even blame it on the spinach…but whatever you do, you have promise me you’ll try these. Just make sure you make ‘em how you like ‘em!
Serves 2, but this can be split in half easily to make them in small individual ramekins.
- 4 whole eggs
- 3-4 slices thick-cut bacon, cooked and chopped
- 1/2 cup loosely packed spinach
- 2 Tbsp cream
- 2 Tbsp butter, melted
- salt and pepper to taste
- 1/4 tsp thyme
Preheat oven to 375. Spray an oven-safe ramekin with nonstick spray. Pour cream and butter into the bottom of the dish. Layer the spinach and bacon on top. Gently crack each egg onto a fourth of the spinach/bacon. Sprinkle with salt, pepper, and thyme. Bake at 375 for 15-20 minutes until the yolks are where you like them (I know a LOT of people like them runny, and by all means…go for it! Just keep in mind it will need to bake longer if you want/need them to be hard). Serve hot!