Prep 10 mins
Cook 25 mins
Submitted for RSC #11. The myriad of flavors, textures and colors combine for an impressive breakfast or brunch. Serve with toast, biscuit or bagel.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 1⁄2 ounces smoked gouda cheese, grated
- 1 1⁄2 ounces asiago cheese, grated
- 4 slices bacon
- 1⁄3 cup shallot, minced
- 1 garlic clove, minced
- 4 ounces sun-dried tomatoes, chopped
- 1⁄2 teaspoon dried cayenne pepper, crushed
- 16 ounces frozen chopped spinach
- 14 ounces artichoke hearts, chopped
- salt and pepper
- 4 eggs
- Preheat oven to 350 degrees.
- Melt the butter over medium heat in a saucepan.
- Add the flour and cook, stirring, about 2 minutes.
- Slowly add the milk while whisking constantly until smooth. Continue to cook, stirring occasionally until thickened, about 5 minutes, do not allow to scorch. Add the salt, black pepper and cheeses, stirring until cheese has melted. Remove from heat.
- Thaw spinach by cutting a slit in the top of the bag and microwave on high for 5 minutes. Drain spinach, squeezing to remove excess liquid (a clean kitchen towel works great for this). Coarsely chop the artichoke hearts.
- Meanwhile, in a large skillet, fry bacon until crisp. Set bacon aside and pour out all but 1 TBS bacon drippings. Stir in minced shallot and tomatoes until shallots are soft, about 5 minutes. Add garlic stirring for another minute. Add spinach and artichokes, tossing gently. Stir in the sauce until warmed through. Salt and pepper to taste.
- Divide mixture evenly between 4 ramekins or oven-proof bowls. Crack an egg into each ramekin, being careful not to break the yolk.
- Bake on middle rack until egg whites are firm but yolks are still runny, rotating pan halfway through cooking, 20 - 25 minutes. Crumble a bacon slice over each egg. Allow to cool for a few minutes and enjoy.
We LOVED this. But it took nearly 1 1/2 hours from walking into the kitchen to sitting at the table. I would recommend starting the bacon before making the cheese sauce. I got 4 BIG servings of veggies/cheese sauce & I used 2 egs per kid & 3 eggs per adult. A VERY filling meal!!! This would be good for breakfast, brunch, lunch or dinner. Made for Hidden Gems 2/08.