COOKS: Bacon Spinach Egg Cups

Hello there ☼

Today I made brunch for my family and it turned out pretty good! I referred to a recipe online for the Bacon Spinach Egg Cups but I didn't really follow it closely because it seemed like one of those recipes you can just improvise as you go along. Here's the recipe I referred to if you want to take a look ☞ Spinach Baked Eggs

Here's my recipe for 3 servings (my ramekins are approx. 8cm in diameter)

What you'll need:

• 3 ramekins 
• Approx. 8 cups chopped fresh spinach (loosely packed)
• 3 eggs
• 4 slices of bacon (chopped up)
• 1 small red onion (diced)
• 1 Tbsp chopped garlic
• 1 Cup of cheese (I used mozzarella) 
• 1 Tbsp olive oil 
• Salt and pepper to taste
• Baguette slices for dipping

1. Heat a pan up (needs to be pretty big because 8 cups of spinach is quite a bit) and add your 1 Tbsp of olive oil or enough to coat the pan. After it gets nice and hot, throw in your onions and sauté them till they start to sweat and then add in your 1 Tbsp of garlic and cook till fragrant. Then throw in your chopped bacon and stir till it gets slightly crispy, about 5 minutes on a medium fire.

2. Dump in your 8 cups of spinach and stir it till it gets smooshy and wilted. If your spinach isn't as soft as you'd like it and it's getting too dry, add some water and continue to cook till your desired softness. Once your spinach is soft and most of the moisture has evaporated, add your salt and pepper to taste. I didn't have to add much salt at all because the bacon was already salty so don't forget to taste!

3. Turn the fire off and stir in your 1 cup of cheese, or you can add more but remember cheese also has salt in it so try to maintain a balance. The remaining heat in the pan will melt the cheese but that's not very important because they still need to be baked in the oven.

4. Preheat the oven at 180 degrees celsius. Divide the spinach mixture into 3 ramekins and level it out. Crack one egg into each ramekin then place the ramekins onto a tray filled with some boiling water then proceed to put it into the preheated oven. This is to ensure that the surface of the eggs don't dry out. You can vary the cooking time now depending on how well you want the eggs to be done, mine took about 15 minutes. Keep a close watch, all ovens are different!

5. When the eggs are done take the ramekins out of the oven and prepare some toasted baguette slices for dipping! 

That's about it! If you'd like you can fry up some sausages or even more bacon to make it more complete as a meal but it tastes great on it's own as a light brunch. Will definitely do this again and I'll add more cheese and more bacon the next time round!
I'm quite certain I used about 8 cups of spinach but I just looked at the recipe I referred to and they only used 3 cups of chopped and frozen spinach to make 4 servings, isn't that queer. I'll just assume it's because frozen spinach is packed really dense?

再见