Œufs au four au bacon, aux épinards et au chèvre

Ingrédients

• 4 eggs
• 6 slices bacon
• 4 cups baby spinach
• 2 teaspoons apple cider vinegar
• 1 teaspoon coarsely ground mustard
• 2 ounces goat cheese or feta cheese (crumbled)
• Toasted baguette slices
• Salt and freshly ground black pepper to taste

Préparation

1. 1

   Preheat your oven to 400℉. Cook your bacon, either in a skillet or in the oven. To cook in the oven, lay out in a single layer on a foil-lined baking sheet and cook for about 20 minutes or until done. When the bacon is done cooking, drain it on paper towels. Dab another paper towel in the drippings and grease 4 ramekins with the bacon drippings. Reserve 1 tablespoon of the drippings and either save the rest for later or discard them.

2. 2

   In a skillet (the same one you cooked the bacon in if you used a skillet), heat the reserved drippings over medium heat, then add the spinach. While the spinach is wilting, whisk together the vinegar and mustard. Stir the spinach frequently until wilted- it happens fast!, then remove from heat and add the vinegar/mustard mixture. Season to taste with salt and pepper.

3. 3

   Carefully crack an egg into each ramekin. Divide the spinach evenly among the ramekins, then crumble the bacon and add that. Place the ramekins on a baking sheet and bake for 10-15 minutes or until the whites are just cooked through and the yolks are still runny. Keep a close eye on them because all ovens cook differently and you'll want to pull them right when they're perfect, and not over done.

4. 4

   While eggs are cooking, slice up a baguette. I like to drizzle with olive oil or bacon drippings, or spread with a little butter and place them oil-side-down in that skillet you've already been using to toast until golden.

5. 5

   Remove eggs from the oven, season with salt and pepper, and divide the cheese evenly among the ramekins. Serve immediately with slices of toasted baguette.