MomChef blogs about magazine recipes. She chooses a magazine and uses it for the month. Oftentimes, she'll try a recipe I've been looking at or have just clipped to try. It's delightful to get that second opinion - beforehand :-) I especially love it when she raves about something. I know it can go on my menu because she's a really tremendous cook. Here's a link to her blog: The Mom Chef. Today she's got a paella on there that looks wonderful. There's also a split pea soup and an apple and cranberry recipe that I have to try. YUM!
I read this late one day. Yes, I confess, every once in a while I read recipes on Foodbuzz while I'm on conference calls. I knew I had late appointments that day and dinner was likely to be leftovers. Then, I saw this recipe and all my plans changed. Christiane made it sound so good. She was right. It's VERY good.
English Muffins with Spinach and Eggs
serves 2
Ingredients:
1 English muffin (wheat or sourdough)
2 eggs
2.5 oz fresh spinach
3 slices applewood smoked bacon
2 T heavy whipping cream (we left this out and the recipe was still fantastic!)
Directions:
Preheat your oven to 400. Split and toast the English muffin halves.
Cook and crumble your bacon.
Reserve the drippings. Quickly saute the spinach for about a minute in a very small amount of olive oil - or the bacon drippings if you're feeling reckless. You just want the spinach to wilt. I used arugula because that's what we had...
Brush the toasted muffins lightly with bacon drippings.
Put each muffin half in the bottom of a ramekin, split side up. Top the muffins with the spinach, then the bacon.
Make wells in the spinach and crack the eggs into the wells.
Drizzle the cream over the eggs. Grind some salt and pepper over the eggs. Bake 14-16 minutes. You want the yolks to still be runny.
adapted from Bon Appetit and TheMomChef
