Shirred Eggs with the Works

This is a wonderful breakfast.  It is easy to put together and yet impressive and delicious.  It has protein, fat and even vegetables. Top it with some cultured salsa and you have everything you need in a meal.

I like to make a lot of bacon at once, in the oven.  I cook it for about an hour in a 300 degree oven.  Then I freeze it in packages.  It is such a time saver when I want to make a dish but feel like it would take too long to cook the bacon.

Makes 4 large adult sized servings

1 -2 tablespoon butter
4 pieces of bacon, cooked and crumbled
1/2 cup spinach leaves, chopped
½ cup chopped tomatoes
8 large eggs
Salt and freshly ground black pepper
A few shakes of turmeric
8 tablespoons creamy yogurt
8 tablespoons creamy yogurt cheese
2 teaspoons chopped parsley leaves
1 teaspoon chopped fresh chives

Directions

Heat oven to 375 degrees F.

Butter well, 4 (6-8 ounce) crème Brule ramekins (or individual custard dishes) with the butter.  Sprinkle half of the bacon in the bottoms of the ramekins. Divide the spinach and tomatoes evenly among the ramekins. Drop 2 tablespoons yogurt cheese into each ramekin. Crack 2 eggs into each of the ramekins. Season with salt, pepper and turmeric. Repeat with remaining eggs. Spread or drop the creamy yogurt over the eggs.  Sprinkle remaining bacon on top.  Divide parsley and chives among each.

Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Cook until eggs are just set up but yolks are still runny, 19 to 22 minutes, or to desired degree of doneness. Remove from the oven.  As eggs set they will cook more, so serve immediately if they re just right, and let sit a bit if they need a little more.

 

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