Creamed Spinach and Baked Eggs Breakfast

Every now and again we get a little bit (for us, grins) adventurous and we try something that we'd never thought we'd eat in a hundred years.  This time it was spinach for breakfast.  With eggs.  I suppose on the surface the combination does sound disconcerting when one has a long history of presweetened cereals or eggs simply prepared with no spinach. We love all the ingredients but just had never put them together for a breakfast meal.  So it took a bit of doing to work up the courage to try it, but this was definitely worth the test.  We are converted!  This is company worthy, would be marvelous for a brunch or special occasion.

CREAMED SPINACH AND BAKED EGGS

6 slices bacon (or more depending how many you're serving)
1/2 onion, diced
15 ounce bag of frozen spinach
salt and pepper to taste
4 to 8 large eggs (depending on how many you're serving)

1/2 cup cream
1/4 cup Parmesan cheese
plain bread crumbs

Preheat your oven to 400* Fahrenheit.

In an ovenproof skillet, fry the bacon until crisp.  Remove the bacon to a paper towel-lined dish.  Remove all but one tablespoon of bacon fat from the frying pan.

Add onion to the bacon fat, stirring occasionally, until light golden and softened.

Add the spinach and cook until wilted.  Carefully pour off some of the liquid.  Season the spinach with the salt and pepper.  Add the cream and cook until slightly thickened, about 2 minutes.

Using a spoon, make wells in the spinach, one for each egg you are going to serve.  Crack an egg into each well.  If the eggs slightly flow into each other, that's fine.  Sprinkle with cheese.  Transfer to the oven and bake 6 to 8 minutes or until the whites are set but the yolks are still slightly runny.

I sprinkled with bread crumbs towards the end for a little extra color but that's totally optional.

Spoon onto plate to serve with the bacon.  Toast points are a nice addition to dip into the soft yolk.  YUM!