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Nutrition Facts
Serving Size 165 g
(Approx. 2 Servings)
Amount Per Serving
Calories 260 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 13 g 65%
Trans Fat 0.5 g
Cholesterol 65 mg 22%
Sodium 510 mg 21%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 11 g
Vitamin A 90% Iron 10%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bloody Mary Shirred Eggs
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 slices applewood smoked bacon
2 cup(s) 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(s) Texas Brew Medium Bloody Mary Salsa
1 Tbsp chives, finely chopped
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Instructions

1
Heat a skillet over medium-high and cook bacon to desired crispness. Remove bacon from pan, drain on paper towel and chop.
2
Add chopped spinach to hot skillet and sauté 2 to 3 minutes, just to wilt. Remove from skillet.
3
Preheat oven to 425°F.
4
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. Remove ramekins and place loaf pan in oven to warm water while finishing preparation.
5
Lightly butter ramekins.
6
Add sautéed spinach to ramekins then gently break 2 eggs into each ramekin, making sure that yolks remain intact.
7
Divide cream evenly between the two ramekins and sprinkle eggs with cheese.
8
Remove loaf pan from oven and place filled ramekins gently in the water.
9
Bake 5 to 7 minutes, or until eggs are partially set. Remove from oven and equally top eggs gently with the salsa.
10
Sprinkle bacon on top and return to oven for 3 to 4 minutes.
11
Remove from oven and top with chives.
12
Serve immediately with toasted, crusty bread if desired.

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