spinach, bacon & egg gratin

Those people who know me well, know that I’m neither a great fan of cooking nor a brilliant cook. I do like eating, and am lucky enough to have a husband who really enjoys slicing & dicing and creating succulent dishes.

Occasionally (ever so occasionally) though, I am inspired to follow a recipe and try something new.  And today was one of those days. The reason

spi,ach

Fresh garden-grown spinach ^^  This is a 40cm (or 16”) diameter washing up bowl and I did the first spinach harvest. These greens always seem to shrink down so much during cooking, I thought, with this bowlful, that I’d picked heaps . . . as it turned out, I had picked just enough to make a tasty lunch for 2 people.

Anyway, I googled “spinach & eggs” since those two ingredients are something we have for free and found a couple of quick and easy recipe for spinach, bacon & egg gratin which I followed, more or less but without following quantities.

Instructions were simple.  Heat oven to 200°C.  During that time, chop up some garlic and fry gently in some butter, adding spinach leaves and seasoning (salt & pepper).  Stir gently and cook until spinach leaves have cooked down and turned dark green.   Spread that  to cover the bottom of an oven dish, and then fry up some diced bacon (I only used 4 slices).  Scatter bacon bits over spinach and dollop a teaspoon of thick cream on top, spreading it over gently.  Break two eggs and plop on top (as if you were just putting them in a frying pan).  Grate some cheese over the top.  I used some Cantal. spinach01

And preparation is done!  It took all of ten minutes.  Only washing up: one frying pan, one garlic crusher and one cheese grater ^^ Pop the dish in the oven for 10 minutes. It needs to cook just long enough for the egg white to be cooked, but the yolk needs to be still runny.

spinach 02

Then serve (and season again to taste)

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It was delicious.  The only thing I would do differently next time is to grate cheese first and add eggs last.  Once the cheese started melting over the eggs, it was difficult to judge how well-cooked they were.

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10 thoughts on “spinach, bacon & egg gratin

  1. Yummy! The only thing I would have added is a shake of smoked paprika with the salt and pepper, which goes wonderfully well with spinach and bacon. The other thing I’ve been known to do with excess spinach and eggs is to make large thin omelette ‘crepes’ which include a thin layer of spinach leaves and a little cheese in the mixture, and use them as gluten free wraps around fillings, as you would with bread wraps. Very, very tasty, and portable.

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