VINCENT'S COUNTRY BACON AND EGGS
I was inspired by this simple recipe consisting of making holes in a loaf of Italian country bread and putting eggs in it. I decided to make it a little differently using bacon and spinach. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Vincent Vernhes
Categories Breakfast and Brunch Eggs
Time 49m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat to 390 degrees F (199 degrees C) or use the "Combo 2" setting.) Line a baking sheet with aluminum foil; arrange bacon slices on top.
- Bake in the preheated oven until bacon is partially cooked through but not crispy, about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.
- Reduce oven temperature to 375 degrees F (190 degrees C); reduce countertop induction oven temperature to 325 degrees F (163 degrees C).
- Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green, 3 to 5 minutes. Remove from heat.
- Cut four 2-inch holes 3/4 of the way through each loaf, evenly spaced apart, using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.
- Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon. Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.
- Bake in the preheated oven until eggs are set, about 15 minutes.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 31.1 g, Cholesterol 206 mg, Fat 15.8 g, Fiber 2.4 g, Protein 18.1 g, SaturatedFat 5.5 g, Sodium 755.7 mg, Sugar 1.1 g
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