Spinach & Rice Ramekins with egg and bacon
Spinach & Rice Ramekins
Spinach & Rice Ramekins with egg and bacon
Servings: 4 as side, 3 as main
Ingredients
- 105 g rice, basmati
- 250 ml water
- 250 g lardons or chopped bacon
- 4 cloves garlic sliced
- 3 tbl olive oil
- 600 g raw spinach
- 1 handful almonds, white or brown chopped / sliced
- 2 pinches salt
- 2 pinches black pepper
- 4 eggs
Instructions
Pre-Heat the oven to 175°c / 350°f
Pre-cook rice
- GENERAL NOTE: 1 part rice to 2 parts water (by volume)
- Add rice and water to pan
- Covered, bring to a boil
- reduce heat to very low and simmer covered for 15 min
- remove from heat and let sit covered until ready to use
Cook bacon / lardons
- Heat lardons / bacon over medium heat until fully cooked and crispy
- Remove lardons/bacon to paper towel covered plate.
- Pour the oil from the lardons into the ramekins and swirl around to cover the sides
- Put cast iron ramekins (or oven proof deep bowls) & lids in the oven, uncovered
Sauteé Spinach
- In a large/deep pan, sauteé garlic in olive oil until lightly browned
- Add spinach to the pan and, using long tongs, toss the spinach until it is evenly wilted
- Add salt and pepper almonds to the spinach and toss
- Remove from heat and set aside
Fill & Bake ramekins
- Mix rice and spinach mixture and half of the lardons together in the spinach pan
- Fill ramekins evenly, leaving a slight depression in the center to hold the egg
- Crack an egg over the mixture in each ramekin. Add bit of salt and pepper over the egg.
- Cover and bake for 15 min
- Test for doneness, remove with egg white is just set, but yolks are still runny
SERVING
- Remove ramekins from the oven and uncover.
- Distribute cooked lardons over eggs in the ramekin and serve.
