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creamy baked eggs

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Creamy Baked Eggs

On special occasions or holidays, my mom made shirred or baked eggs. She would make them in individual cups or small baking dishes, and it was one of my favorite breakfasts. This is my updated version of my mom's baked eggs. I added some spinach, bacon, and tomatoes and used a béchamel to make it creamy and decadent. Some grated Gruyère and a short trip to the broiler finishes this dish.

Ingredients

  • 2 tablespoons unsalted butter, plus more for the pan(s)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups warmed whole milk
  • Kosher salt and freshly ground pepper
  • 4 to 6 bacon slices, cut into bite-size pieces
  • 5 ounces baby spinach, cleaned
  • 10 cherry tomatoes, halved
  • 1 handful toasted breadcrumbs, to coat the pan(s)
  • 4 large eggs
  • 1/2 cup grated Gruyère

Directions

  • Heat the oven to 425°F. In a small heavy skillet over medium-low heat, melt the butter. Add the flour and cook, whisking constantly, for 1 to 2 minutes. Slowly add the milk, whisking constantly, and cook until thickened; season with salt and pepper. Remove from the heat, cover, and set aside.
  • In a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until lightly browned. Transfer the bacon to a plate, leaving the rendered fat in the pan (if the bacon didn't render enough fat, add a little olive oil). In the same skillet, cook the spinach, stirring occasionally, until wilted. Transfer the spinach to another plate or bowl. In the same skillet, cook the tomatoes, stirring occasionally, until they start to blister and soften.
  • Butter the baking pans, cocottes, ramekins, or whatever you like to use. Sprinkle the bottom with the breadcrumbs. Arrange the spinach as the bottom layer, then add the bacon bits and tomatoes. Spoon 3 heaping tablespoons of the béchamel into each baking dish. Create a well in the center and gently nestle an egg in each well. Spoon some more béchamel around the eggs.
  • Place the baking dishes on a baking sheet. Bake for about 10 minutes, until the eggs are barely set. If you don't like runny eggs, bake for 12 minutes instead of 10.
  • Remove the baking sheet from the oven. Turn the broiler on with a rack placed close to the burner. Sprinkle the cheese on top and broil for about 1 minute, until the cheese is lightly browned.

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