Elegant Baked Eggs
Eggs baked on a bed of blanched spinach, topped with crumbled cooked bacon, parsley and cream.
1/2 cup blanched spinach, well drained
2 Large Chino Valley fresh eggs
1 tablespoon crumbled cooked bacon
1/2 tablespoon rninced parsley
1 tablespoon cream
- Preheat oven to 400°F (205°C). For each serving, butter an oven-proof baking dish.
- Place spinach in bottom of dish. Break eggs over the mixture and sprinkle with bacon and parsley.
- Drizzle with cream. Bake 10 to 12 minutes until yolks are thickened.
Makes 1 serving. (Increase recipe as needed.)
Cooking Tip: To blanch fresh spinach, place1 teaspoon oil in non-stick fry pan over high heat. Add spinach and 1 tablespoon water, cover and let cook about 1 minute.
Variations: Bake eggs on a bed of any vegetables such as ratatouille, sautéed zucchini, mushrooms, refried beans, hash, crushed tomatoes. Top with grated cheese.
Nutritional Information Per Serving (1 recipe): Calories 200, Protein 16 g., Carbohydrates 4 g., Fat 13 g., Cholesterol 434 mg., Sodium 229 mg., Iron 2 mg.
Recipe provided courtesy of Chino Valley Ranchers.