Wednesday, July 11, 2012

Celebrating Shirley :: Baked Egg with Spinach Salad


photo by Jeff Hobson

Baked Eggs with Spinach Salad
Serves 12

12 large tomatoes
12 large eggs
6 strips of bacon
salt and pepper

Preheat oven to 350 degrees.

Place strips of bacon in a large skillet and cook over low heat.  Remove when bacon is crispy and reserve rendered fat.

Using a melon baller or ice cream scoop, scoop out the center of the tomato and discard.  Place hollowed out tomatoes on a cookie sheet.  Divide crumbled cooled bacon amongst the tomatoes.  Crack an egg – carefully – on top of the bacon in each tomato.  Season tops with salt and pepper. 

Place all tomatoes in the oven and bake 45-50 minutes until egg white is completely opaque. 


Spinach Salad
10 ounces spinach, washed
2 tablespoons rendered bacon fat
2 tablespoons canola oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
½ teaspoon Worcestershire
salt and pepper

In a mason jar combine all ingredients except for spinach.  Shake really well.  Toss dressing over spinach. 

Place a handful of salad on the plate, top with one baked egg and one mustard toast.


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