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1
Preheat oven to 350 degrees.
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2
Melt the butter over medium heat in a saucepan.
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3
Add the flour and cook, stirring, about 2 minutes.
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4
Slowly add the milk while whisking constantly until smooth.
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5
Continue to cook, stirring occasionally until thickened, about 5 minutes, do not allow to scorch.
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6
Add the salt, black pepper and cheeses, stirring until cheese has melted.
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7
Remove from heat.
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8
Thaw spinach by cutting a slit in the top of the bag and microwave on high for 5 minutes.
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9
Drain spinach, squeezing to remove excess liquid (a clean kitchen towel works great for this).
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10
Coarsely chop the artichoke hearts.
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11
Meanwhile, in a large skillet, fry bacon until crisp.
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12
Set bacon aside and pour out all but 1 TBS bacon drippings.
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13
Stir in minced shallot and tomatoes until shallots are soft, about 5 minutes.
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14
Add garlic stirring for another minute.
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15
Add spinach and artichokes, tossing gently.
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16
Stir in the sauce until warmed through.
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17
Salt and pepper to taste.
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18
Divide mixture evenly between 4 ramekins or oven-proof bowls.
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19
Crack an egg into each ramekin, being careful not to break the yolk.
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20
Bake on middle rack until egg whites are firm but yolks are still runny, rotating pan halfway through cooking, 20 - 25 minutes.
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21
Crumble a bacon slice over each egg.
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22
Allow to cool for a few minutes and enjoy.
