Baked Eggs Benedict

By sybrmom

Ingredients

• 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

Preparation

Step 1

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.