Thursday, November 21, 2013

I Just Can't Get Enough

Last weekend in Denver, we ate everything. I do not exaggerate. We ate everything.

One of my favorites was our late brunch at Wild Eggs. Guys. Have you been to Wild Eggs? The only way I can describe the menu is that it is brunch's greatest hits. Strawberry pancakes, crepes, huevos rancheros... Everything sounds delicious.

I ordered the Kelsey KY Brown: roasted turkey, bacon, tomato, and a fried egg piled on sourdough bread (Mornay sauce on the side, and I added another egg and spinach).

And oh yeah, we split a cinnamon roll too. 

I got back to Boston and I wanted more brunch. I bought Canadian bacon, tomatoes, eggs, and spinach. I liked the idea of a complete little breakfast in a ramekin, so I baked the eggs. Three days and five recipes later, I nailed it.

Guys. Do you have any idea how much Canadian bacon I've eaten in the last three days? It was a big sacrifice. I really took one for the team.

I added spinach at Wild Eggs and it was awesome, but I couldn't get it right here. If you really want spinach, I say saute it and serve it on the side. I just feel weird about baking spinach. I tried several times (with raw spinach, wilted spinach, and lightly wilted spinach) and it doesn't work for me. The bacon though? It works. Oh yeah. It really works for me. I just can't get enough.

Baked Egg with Tomato and Canadian Bacon

1 egg
2 slices tomato
1 slice Canadian bacon
1/4 teaspoon olive oil, plus more for greasing the ramekin
Salt and pepper

Preheat oven to 375 degrees. Lightly grease a ramekin with olive oil (my ramekins are 3.5 inches in diameter).

Heat a pan with 1/4 teaspoon olive oil over medium heat. Cook the Canadian bacon about one minute per side or until it's just cooked through. Drain the bacon well on paper towels and pat dry.

Layer the bacon and tomato in the ramekin. You can cut the bacon and tomato to fit the ramekin, but I just fold them to fit. Crack the egg and pour it on top. You can crack the egg into another bowl and pour it on top or crack it directly into the ramekin, whatever you're comfortable with. Sprinkle salt and pepper according to your taste on top.

Place the ramekin on a baking sheet on the top rack in the oven and bake for 15-17 minutes, or until the white of the egg is set and opaque and the yolk is done to your liking. I like the yolk at 16 minutes - it firms up but still has a liquidy center. Eat immediately!

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