Sometimes a girl just has to have eggs. And brunch. And something that looks divine but maybe makes up for a bunch of days of indulgent eating (Only 239 calories. Really). Maybe I should call these my transition-to-getting-back-on-track eggs, because they aren’t so spartan I feel like I am doing the D-word, but they have the balance of protein and carbs and fat that will keep me full for a while, and they taste so good I’ll nearly trick myself into thinking I’m living like Dionysus.
Baked Eggs with Spinach, Bacon and Potatoes
Prepare the bacon, potatoes and spinach the night before. In the morning simply combine the filling with the eggs and bake.
4 strips center-cut bacon
2 medium red potatoes, (8 ounces total), cut into 1/4-inch dice
4 cups baby spinach
1/8 teaspoon nutmeg
4 tablespoons grated Parmesan cheese
8 large eggs
1. Preheat the oven to 375 degrees. Coat the inside of 4 (6-ounce) ramekins with cooking spray.
2. Cook the bacon in a large, nonstick skillet over medium high. Transfer to a plate lined with paper towel; crumble bacon when cool.
3. Add the potatoes to the skillet and cook, stirring occasionally, until well browned and tender, 12 to 14 minutes. Add the spinach and nutmeg, and cook, tossing, until just wilted, 2 minutes. Combine vegetables with bacon and spoon the mixture into the ramekins. Add 1 tablespoon of cheese to each.
4. Beat eggs with fork until fairly smooth and pour into the ramekins. Place on a tray and bake about 20 minutes, until the eggs are set — a toothpick inserted in the center will come out clean. Serve immediately. Makes 4 servings.
Nutritional analysis for each serving 239 calories, 18 g protein, 13 g carbohydrates, 2 g fiber, 13 g fat, 5 g saturated fat, 402 mg sodium