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Recipe courtesy of Aida Mollenkamp

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

  • Level: Easy
  • Total: 21 min
  • Prep: 1 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

3 tablespoons unsalted butter, plus more to butter ramekins

2 tablespoons minced yellow onion

Salt and freshly ground black pepper

6 ounces baby spinach

4 slices Canadian bacon

4 large eggs

1/4 cup heavy cream

1 ounce grated aged Cheddar, plus extra for serving

Sourdough bread

Directions

  1. Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
  2. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
  3. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
  4. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
  5. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

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