Southern Stirred Eggs

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

These Southern Stirred Eggs are one of my favorite breakfast dishes that Zo whips up in the morning.  I love them so much that I also ask for them for lunch and dinner.  Fancy up your breakfast and try these! Enjoy!

Ingredients
4 eggs
1/4 cup bacon (finely chopped)
1 tbsp white onion (finely chopped)
1 clove garlic (minced)
2 cups fresh spinach
1/2 cup heavy cream
1 sprig fresh rosemary
kosher salt (to taste)
Fresh crack pepper (to taste)

Preheat oven to 305 degrees.

In a small skillet saute bacon for 2-3 minutes over medium-high heat.  Add cream and rosemary, then bring to a simmer. Once simmering remove from heat and let steep for 10 minutes.

In a medium skillet melt butter over medium-high heat.  Once melted saute onion for 5-7 minutes or until softened.  Add spinach, garlic, salt and pepper and cook until spinach is wilted.  Remove mixture from skillet and chop spinach.

Divide spinach mixture among 4 ramekins.  Top spinach with 1 tbsp of bacon/cream mixture per ramekin.  Crack and egg into each ramekin making sure not to break the yolk, then season with fresh crack pepper and kosher salt.  Divide any remaining bacon/cream mixture by drizzling it over the eggs.

Place ramekins in oven and bake for 15-20 minutes (do not let the yolk completely cook!)

Remove from oven and let cool 2-3 minutes before enjoying!