Baked eggs with bacon and spinach from Bon Appétit Magazine, September 2010: The Restaurant Issue (page 56)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MWFhome on May 15, 2014

    The ingredients and taste make this a 5-star, with a cautionary note about technique. I made the version of this dish that appears on the Smitten Kitchen website. In that version, mutiple servings are baked together in one larger pan with 'wells' for the eggs, which are not protected with a layer of cream. I discovered again the truth that Julia Child teaches in her original Art of French Cooking, Vol I, which is that egg white can get inedibly rubbery if exposed to too much heat. Probably the gentler treatment of the eggs in individual cups covered with cream will prevent this, but be aware of the dangers of overheating egg whites.

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