Scrambled eggs with spinach and cheese in pots

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 3

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 212, total fat 13 G., saturated fats 6 G., proteins 10 G., carbohydrates 13 G., fiber 1 G., cholesterol 137 mg, sodium 328 mg, sugar 2 G.

Cooking in individual ramekins makes scrambled eggs a special dish, perfect for a holiday breakfast, for example. The eggs are baked on a bed of creamy spinach and bacon, and generously sprinkled with grated Parmesan cheese. When almost done, switch the oven to broil and grill the contents of the ramekins until the cheese crisps up nicely. Serve with crispy baguette toast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tablespoon unsalted butter, room temperature
4 slices of bacon
1/4 cup chopped red onion
0.5 cups frozen spinach, thawed, squeezed out and finely chopped
1/4 teaspoon freshly grated nutmeg
1/3 cup heavy cream
6 large eggs
1/3 tbsp. coarsely grated parmesan
1 small baguette, sliced diagonally, toasted and buttered

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, Parmesan cheese, spinach, nutmeg, toasts, bacon

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 175°C.
Select a roasting pan large enough to hold three 300 ml (10 oz) ramekins without touching each other. Grease the insides of the ramekins with butter. Bring 4-5 liters (1.5 gal) of water to a boil.

In a small skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble. Add the onion to the skillet and cook until softened, about 5 minutes.
Add the spinach and nutmeg and cook, stirring occasionally, until heated through, about 1 minute.
Divide the cream, bacon, spinach, and onion evenly among the pots and crack 2 eggs into each. Sprinkle with Parmesan cheese and cover with lids.
Place the pots in a roasting pan and place the roasting pan in the oven. Pour enough boiling water into the roasting pan to come 2/3 of the way up the pots. Bake for 10 minutes. Remove the lids from the pots and bake for another 12 minutes, then switch the oven to broil.
Cook until the whites are set but still slightly jiggly and the tops are just beginning to brown, another 2 minutes. Serve with buttered toast.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Breakfast / Main courses / Eggs and dairy products / Food Network - recipes

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