Bloody Mary Shirred Eggs

  • 2 slices applewood smoked bacon
  • 2 cup baby spinach, chopped and loosely packed into cup for measuring
  • 2 Tbsp salted butter, softened to room temperature
  • 4 large eggs
  • 2 Tbsp heavy cream
  • 2 Tbsp Gruyère cheese, shredded
  • 1/4 cup Texas Brew Medium Bloody Mary Salsa
  • 1 Tbsp chives, finely chopped
  1. Heat a skillet over medium‑high and cook bacon to desired crispness.
  2. Remove bacon from pan, drain on paper towel and chop.
  3. Add chopped spinach to hot skillet and sauté 2 to 3 minutes, just to wilt.
  4. Remove from skillet.
  5. Preheat oven to 425°F.
  6. In a loaf pan large enough to fit two 6 oz. ramekins, pour enough water just to come up halfway on outside of empty ramekins.
  7. Remove ramekins and place loaf pan in oven to warm water while finishing preparation.
  8. Lightly butter ramekins.
  9. Add sautéed spinach to ramekins then gently break 2 eggs into each ramekin, making sure that yolks remain intact.
  10. Divide cream evenly between the two ramekins and sprinkle eggs with cheese.
  11. Remove loaf pan from oven and place filled ramekins gently in the water.
  12. Bake 5 to 7 minutes, or until eggs are partially set.
  13. Remove from oven and equally top eggs gently with the salsa.
  14. Sprinkle bacon on top and return to oven for 3 to 4 minutes.
  15. Remove from oven and top with chives.
  16. Serve immediately with toasted, crusty bread if desired.

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