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.