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Skillet Creamed Spinach with Eggs & Bacon.

I’m so intrigued by baked eggs.  Mostly because I love eggs, but also because I like the idea of nestling them into a well of savory goodness where they take on the flavors that surround them.  Getting to use my awesome mini cast iron skillets is a bonus.  I was thumbing through an issue of Everyday with Rachel Ray and found this perfect brunch recipe.

And if I were in need of an enticing dish to lure one sleepy girl out of bed….this might be the one.

Skillet Creamed Spinach with Eggs & Bacon
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 4 slices of bacon
  • 1 Tbl. reserved bacon drippings
  • ½ cup diced onion
  • 4 sliced mushrooms
  • ½ tsp. fresh thyme leaves
  • 3 cups fresh spinach leaves
  • salt & pepper
  • 2 Tbl. heavy cream
  • 2 eggs
  • freshly grated parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Cook 3-4 slices of bacon in skillet reserving 1 Tbl. bacon grease. Over medium heat, sauté ½ cup diced onion, 4 sliced mushrooms, and ½ tsp. fresh thyme leaves until onions are tender. Add 3 cups fresh spinach leaves turning until wilted (add in batches until all incorporated).
  3. Pour off the liquid, then season with salt & pepper. Add 2 Tbl. heavy cream and simmer until slightly thickened, about 2 minutes.
  4. With a spoon make two wells and crack an egg in each. Sprinkle with fresh grated parmesan cheese, salt & pepper.
  5. Bake at 400 degrees until egg whites are set, about 10 minutes. Serve with bacon.



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