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.