It’s tuesday: do you know where your dinner is?

I love eggs, and I don’t care what those doctors say, there’s no way a single egg can be worse than a double down. Ridiculousness!

Tonight I made something that I have been meaning to make for some time, but I didn’t have the appropriate equipment, ie. Ramekins. But finally, on this, the day of my daughter’s wedding, I have made baked eggs with bacon and spinach.

I got the idea from Bon Appetit magazine, which I mysteriously started receiving when my beloved Gourmet Magazine went out of print.

Delve into my depths and cook!

It’s like the foodie gods could not bear for me to be without a subscription to drooling drivel. Alas, I continue to receive it, even though I am not paying for it and they keep telling me that I must renew or else they will stop sending it to me, but it’s been like 6 months since I paid anything, and sure enough, I receive a copy every month. Sigh.

Regardless, I saw this recipe in its glossy pages and was enticed…

I came from a chicken!

So, having purchased ramekins recently for a failed attempt at yorkshire puddings, I realized I could now make this simple and yummy dinner. The ingredients:

English muff, eggs, spinach, bacon and cream. Oh, and you'll need ramekins.

I cooked up the bacon in a skillet and let it drain on a paper towel, having reserved the drippings like a good little cheffy. An old friend of mine, J, once told me that “drippings” was one of the creepiest words he’d ever heard. Now that I’m a cook, I must disagree.

"always make sure your english muff is well toasted"

Next, I sauteed up some baby spinach in the bacon fat.

Remember it will reduce in volume by at least 1/3

Then I greased up my li’l ramekins with the reserved drippings… (*shudder*) and placed a half of an english muff in there…

"greasy little muffs"

Then I added the spinach…

popeye would be proud

Then, finally, I added the 6 5 pieces of bacon which I cooked survived and crumbled it into the spinach…

Impossible not to eat one piece of bacon

Then I carefully cracked the eggs on top so as not to destroy the delicious and nutritious yolk….

crack those eggs

And drizzled some heavy cream on top, followed by good ol’ S&P…

it looks gross now, but just you wait!

Blast my kitchen and its horrible lighting for food photography! Such unsightly shadows!

Anyway, next I placed the 4 ramekins into a preheated 400F oven and baked for about 16 mins, until the whites were solid but the yolks were still semi-runny.

Hmmm. Looks like Bon Appetit’s food photographers have beat me once again. Let’s compare:

Hmmm. Yep, I think they win.

Mine still tasted divine, though. Nothing better than breakfast for dinner!

god love my patient boyfriend who held this biteful for 5 mins while I tried for a perfect shot

Next, all you have to do is sit back, relax and watch Cheesler do the dishes. Life is good.

the best boyfriend ever

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Categories: Food

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2 Comments on “It’s tuesday: do you know where your dinner is?”

  1. marilyn
    November 3, 2010 at 12:50 am #

    Hmmm, looks good.

    Help. Salmon Fillets and a bag of frozen shrimp. What to do, what to do, that doesn’t involve a cedar plank?

    • Carnivorissa
      November 3, 2010 at 6:38 pm #

      i just got an omelete pan, and learned how to make a perfect french omelete thanks to the french chef.
      i will have to try tis one too! alas, i have no ramikins.

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