This brunch entree is easy to make and adds the right amount of fanciness without having to bend over backwards. Instead of making the typical western omelette in a frying pan, we bake these goodnesses in the oven. The fact that they are baked in little ramekins also makes it easy to serve - one per person. I made this for one of my friends who is a fantastic cook and she loved it (even though that was my first time making it and I happened to over-bake it that particular time).
- eggs - 3 large
- onion - 1/4 diced
- bacon - 2 strips of chicken (or pork)
- baby spinach - 1 cup
- yellow bell pepper - 1/3 diced
- red bell pepper - 1/3 diced
- cheddar cheese - 4 teaspoons grated
- mushrooms - 1/2 cup
- salt and pepper - to taste
- butter - 1 tablespoon to sautee and 1.5 teaspoon for ramekins
- milk - 1.5 teaspoons
Set a pan on medium heat, melt 1 tablespoon of butter and add your onion, red and yellow bell peppers. After a minute add your mushrooms and season with salt and pepper. Another minute later toss in your baby spinach, quickly toss until your spinach wilts and remove from heat. I also fried two strips of chicken bacon, finely chopped it and added it to the sauteed veggies, in addition to adding in the cheese.
In 3 ramekins, evenly split the veggies (leave a bit of a trough for the egg to be cracked into), crack an egg into each ramekin and spoon half a teaspoon of milk and half a teaspoon of butter over each egg.
Place ramekins on a baking sheet and bake at 350 degrees for about 15 minutes, ensuring to rotate halfway through. Keep checking constantly after 12 minutes to ensure the yolks are still runny (if you don't like it runny, then pop the yolk) and the white turn white. Note**: If you let them overbake they will get hard at the top.
I failed the first time, but second time around it was scrumptious!
Inspired by: http://www.foodnetwork.com/recipes/ask-aida/baked-eggs-with-canadian-bacon-spinach-and-aged-cheddar-recipe/index.html