In a large skillet, render
the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery
and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Essence, salt, and pepper and set aside to cool.
Preheat the oven to 375 degrees F.
Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters
evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach
over the oysters in each ramekin
, spreading with the back of a spoon to form an even layer. Top with the bread crumbs
and Parmesan and bake until bubbly and golden brown on top, 22 to 25 minutes.