Ahh.. Sunday morning breakfast!
A couple years ago, we had a green-eggs-and-ham something sorta like this. We’re flush with spinach and garlic scapes from our garden, so we decided to wing it and see how it’d turn out.
The Plan: A lot of recipes online have versions of this that use a lot of prep work and pans. Our theory: layers, lots of fresh ingredients, and no more than two pans. Cause really, who wants to clean up after breakfast.
Here we go!
OK – well, maybe slightly more than two pans cause biscuits are good and pretty easy if you have self-rising flour around. Which we didn’t this morning. We tried subbing a flour+baking powder+salt mixture, but I think the proportions must have been off, definitely needed more salt. But anyway — while you’re starting the biscuits, you can get the egg layers all set up. Here’s what you need:
- Olive oil
- 2 pieces of bacon, thinly sliced/ chopped
- 1 garlic scape, thinly sliced
- 2 large handfuls baby spinach
- 4 tbsp heavy cream
- 4 small eggs
- thyme, salt and pepper to taste
1. Start your Bacon. (… Oh, and preheat oven to 375 F)
Thinly slice/ chop up about 2 pieces of bacon. Start your bacon frying in a small dash of olive oil. When bacon is nearly done, add the thinly sliced scapes for just a few seconds for flavor.
2. Start layering!
While your bacon is cooking, lightly grease your muffin tins (or ramekins) with olive oil. Then:
- Pile spinach into 4 ramekins or muffin tins. The more spinach the better — this will wilt down, so really go for it, I say.
- Divide your bacon-scape bits between the 4 tins,
- Top with a dollop of heavy cream,
- Crack 1 egg into each and garnish with thyme, salt and pepper to taste (salt sparingly: the bacon is going to take care of most of this for you).
Bake the eggs in the preheated oven for about 10-15 minutes. Watch the time and check every so often so the eggs don’t overcook. (The eggs will continue to cook slightly when you pull them out.) Serve immediately, with biscuits!