This weeks Food Network Chefs Cooking Challenge hosted by I Blame my Mother is Aida Mollenkamp, from the show Ask Aida. I choose to make her Baked Eggs with Canadian Bacon, Spinach and Aged Cheddar with my abundance of fresh eggs and our love for trying new breakfast dishes I just had to make this.
At first I was thinking, I would be the only one to like it, since it had spinach. But DT and the boys all really enjoyed the dish. It would be an impressive breakfast to make for guests and is really simple to put together. I did make a few changes to use ingredients I had on hand. So no Canadian bacon for us just plain ole ham, and no aged cheddar just some Muenster cheese. But this dish will be on regular breakfast routine around our house. It’s very yummy and healthy to boot. Let me show you how to make it.
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
Start off by heating your oven to 350 and butter your ramekins
Then melt 1 T of butter, and add onions until softened
Then add in the fresh spinach
Salt and pepper
and cook until wilted
then layer ham or Canadian bacon into bottom of ramekins
then a layer of the spinach
then crack one egg into each ramekin
pour 1 T whipping cream on top
and top with shredded cheese. Then bake for 15-18 minutes, rotating the ramekins once half way through.
While your waiting on the eggs, go ahead and butter some toast
Sprinkle with cheese, and toast in the oven or toaster oven for a few minutes
Then serve the eggs, with the butter toast and enjoy!
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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
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
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.