These delicious egg cups are a great way to do brunch. Makes 4 cups/servings.
- 8 Clifford Family Farms eggs
- 2 - 3 large handfuls organic spinach
- 1 organic shallot
- 2 slices Christiansen Family Farm bacon
- 2 slices country style white bread
- 6 oz. Gruyere cheese
- 1/3 cup Rosehill milk
- LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Beat the eggs.
Coarsely chop the bacon.
Chop the shallot.
Cut or tear the bread into ½ inch pieces (about 2 cups)
Grate the cheese.
Preheat the oven to 400F. Lightly grease 4 large ramekins or oven safe cups. (about 16 oz. size)
Heat a medium skillet over medium-high heat. Sauté the bacon until almost crispy, about 3 – 5 minutes. Set aside to cool.
In the same hot pan, sauté the shallots until softened, about 2 – 3 minutes, then stir in the spinach and cook until slightly wilted, about 1 – 2 minutes.
In a large bowl, combine the beaten eggs, bread, gruyere cheese, and milk. Add in the cooked spinach mixture and the bacon.
Ladle the egg mixture evenly into the ramekins, about ¾ full. Bake on a sheet pan or baking sheet until the eggs are set and the top is golden brown, about 25 – 35 minutes.
The eggs will puff up quite a bit while cooking but will fall after you remove them from the oven. Allow to cool slightly before eating.
Enjoy warm right out of the ramekin with warmed buttered toast for breakfast or a bitter green salad for brunch.