As a wonderful snack or appetizer, this recipe for Baked Egg with Spinach, Bacon and mushrooms will hit the spot.
1 slice bacon
1 cup roughly chopped spinach leaves
2 large white or cremini mushrooms, sliced
3 eggs, lightly beaten
1/4 cup grated cheddar cheese
Fresh black pepper, to taste
Preheat oven to 190C. Place two small ramekins or baking dishes on a rimmed baking sheet.
In a medium nonstick frying pan, cook the bacon over low heat until browned but not too crisp. Remove from the pan, and drain on a paper towel. Leave the bacon fat in the pan.
In the same frying pan, cook the spinach and mushrooms, for 2-3 minutes, until the spinach is wilted and the mushrooms are lightly browned.
While the spinach and mushrooms are cooking, beat the eggs in a mixing bowl, and stir in the grated cheese. Crumble the bacon and mix into the eggs.
Remove the spinach and mushrooms with a slotted spoon, and add to the egg mixture. Season with plenty of black pepper. (You won’t need salt, because both the bacon and the cheese add salt to the dish.)
Evenly divide the mixture into the two ramekins. Bake at 190C for 20 minutes.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.