Baked Eggs, Bacon, Spinach & Béarnaise Sauce

Yummy Breakfast! I love spinach and eggs with Bearnaise sauce... in any combination - eggs benedict, scrambled eggs or in a quiche. This will become one of my favorites as well.

Ingredients :

2 eggs

4 slices of bacon

bag of fresh spinach

bearnaise sauce (recipe will follow)

Parmigiano Reggiano, freshly grated

Cracked pepper

2 ramekins

HOW TO :

In a frying pan, fry bacon until half cooked - still floppy.

Place 2 pieces of bacon in the ramekin, with the ends hanging on the edge slightly.

In a pan, melt 2 TB of butter, add two big hands full of fresh spinach leaves (I used half of a bag) Turn off heat. Turn the spinach over a few times until it wilts slightly. This will not even take a minute.

Divide the sauteed spinach into the two ramekins.

Spoon about 2 Tb of the bearnaise sauce onto the spinach.

Crack open an egg and place in each ramekin.

Grate a little of the Parmigiano on to each egg top.

Sprinkle fresh cracked pepper.

Cook in a 375 over for about 12 minutes.

* I cooked 12 minutes, egg yolks were still somewhat runny - great for dipping a crusty bread or toast.

Bearnaise Sauce :

2 sticks of butter = 1 cup

4 large egg yolks

1/4 cup white wine

3 TB fresh lemon juice

about 1 tsp of fresh Tarragon (or good qulaity dreid Tarragon)

salt

There are many ways people makes this sauce but I am pulling a Frank Sinatra and doing it My Way :)

In a double boiler OR a pot with boiling water and heat resistant glass bowl sitting in the pot ( make sure the boiling water does not touch the glass bowl - eggs will cooks to fast and scramble)

Add the wine and vinegar

Add the egg yolks

Whisk the eggs and and when they start to thicken, drizzle the melted butter in a steady stream and whisk into eggs.

Add Tarragon.

Enjoy Every Bite !