Creamy Baked Eggs

1. 1

   Make bechamel or white sauce: Add butter to small heavy bottom saucepan and melt on medium low heat, add the flour and whisk cooking for about 1-2 minutes. Slowly add the warm milk whisking constantly and cook until it thickens. Season with salt and black pepper to taste. Remove from heat, cover and set aside.

2. 2

   Heat a saute or fry pan on medium high flame and add the bacon pieces, saute until lightly browned, remove from pan leaving the rendered fat in pan. Add the spinach and saute until wilted. Remove and set aside. Place the tomatoes in the hot pan and saute until they start to blister and soften. Set aside. Pre heat oven to 425 degree's. NOTE: If bacon doesn't render enough fat add a little olive oil.

3. 3

   Butter your baking pans, cocottes, ramekins or whatever you like to use. Sprinkle bottom with bread crumbs, place spinach as bottom layer, add the bacon bits and tomatoes, spoon 3 heaping tbs of bechamel in each baking dish on top of spinach, bacon and tomatoes. Create a well and gently nestle an egg in each well and spoon some more bechamel around the eggs. Place the baking dishes on a baking sheet and bake for 10 minutes, eggs will not be completely set, that's ok you are going to finish in the broiler. NOTE: If you don't like runny eggs leave in the oven for 12 minutes instead of 10 minutes.

4. 4

   Grate the cheese while the eggs are in the oven. Remove the baking sheet and turn the broiler on with rack placed close to the burner. Sprinkle cheese on top and place in broiler for about 1 minute. Cheese will be lightly browned. Serve with toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.