Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 10-15 min.
These Southern Stirred Eggs are one of my favorite breakfast dishes that Zo whips up in the morning. I love them so much that I also ask for them for lunch and dinner. Fancy up your breakfast and try these! Enjoy!
1/4 cup bacon (finely chopped)
1 tbsp white onion (finely chopped)
1 clove garlic (minced)
2 cups fresh spinach
1/2 cup heavy cream
1 sprig fresh rosemary
kosher salt (to taste)
Fresh crack pepper (to taste)
Preheat oven to 305 degrees.
In a small skillet saute bacon for 2-3 minutes over medium-high heat. Add cream and rosemary, then bring to a simmer. Once simmering remove from heat and let steep for 10 minutes.
In a medium skillet melt butter over medium-high heat. Once melted saute onion for 5-7 minutes or until softened. Add spinach, garlic, salt and pepper and cook until spinach is wilted. Remove mixture from skillet and chop spinach.
Divide spinach mixture among 4 ramekins. Top spinach with 1 tbsp of bacon/cream mixture per ramekin. Crack and egg into each ramekin making sure not to break the yolk, then season with fresh crack pepper and kosher salt. Divide any remaining bacon/cream mixture by drizzling it over the eggs.
Place ramekins in oven and bake for 15-20 minutes (do not let the yolk completely cook!)
Remove from oven and let cool 2-3 minutes before enjoying!