EGGS EN COCOTTE WITH BACON AND SPINACH

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TAMARA LEIGH: The Kitchen Novelist

I treated my kitchen to a set of cast-iron mini casserole dishes and just had to give them a try this past weekend. Handsome, hmm? And what’s baked inside is the taste equivalent of handsome–eggs, spinach, bacon, cheese, and tomato. I see a beautiful future for these mini-casserole dishes and me and mine 🙂

Olive oil

12 tbsp cream

1/3 cup baby spinach, torn

2 strips cooked bacon, chopped

1/2 cup grated monterey jack cheese, divided

1 Roma tomato, diced

sea salt

ground black pepper

8 eggs

2 strips bacon, halved vertically and horizontally into 8 short and skinny strips

1 tbsp chopped parsley

1) Preheat oven to 350 degrees; oil bottom and sides of 4 mini-casserole dishes

2) Assemble mini-casseroles as follows, dividing ingredients equally between servings: cream, spinach, chopped bacon, 1/4 cup cheese (reserving 1/4 cup for topping), tomato, light sprinkle of salt and pepper, eggs; place in…

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