Ingredients
1 Tablespoon Butter
4 slices Bacon, Cooked And Crumbled
1/2 cups Baby Spinach, Chopped
2 Tablespoons Monterey Jack Cheese, Grated
2 whole Eggs
2 Tablespoons Heavy Cream
1 pinch Salt And Pepper
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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start by preheating your oven to 350 degrees f. liberally grease 2 ramekins with the butter. sprinkle half the bacon in the bottom of each ramekin, then top with the chopped spinach and grated cheese. crack an egg in each one; be careful not to break the yolk. top each with 1 tablespoon of cream and salt and pepper to taste. place the ramekins on a baking sheet and bake for 10-15 minutes. i did mine for 15 minutes and the yolk was just barely runny; i think next time i would do it for closer to 10 or maybe 12 minutes. i like my yolks a bit runnier. serve with a couple pieces of toast and it is truly the perfect breakfast.