Weekend Brunch Eggs
Weekend Brunch Eggs
Serves 6
- ½ pound sliced bacon
- 2 medium onions, finely chopped
- 4 tablespoons unsalted butter
- 2 cup whipping cream
- 1- 2 teaspoons s.a.l.t. sisters Steakhouse Seasoning
- 1 pound Swiss, Gruyere or Cheddar cheese, grated
- 6 hard-cooked eggs; thinly sliced
- 1 pound fresh spinach, steamed, drained well and chopped
- (You can substitute 10-ounce package frozen chopped spinach)
- Panko breadcrumbs
- 1 tablespoon unsalted, butter
- ¼ cup chopped fresh parsley
- ½ teaspoon Pink Himalayan Salt
Directions:
In a large sauté pan, cook bacon until crisp. Set on a paper towel lined plate to drain, then crumble. Sauté onions in bacon drippings then mix crumbled bacon back in pan with onions. Set aside.
Melt butter in large saucepan over medium heat. Add whipping cream and bring to a simmer over medium-high heat. Stirring constantly, simmer for about 5 minutes until cream is slightly thickened. Remove from heat, stir in Steakhouse Seasoning and cheese until cheese is melted. Taste sauce and add more seasoning if needed.
Layer in prepared baking dish as follows: ½ the sauce, ½ the eggs, ½ the spinach and ½ the bacon and onion mixture. Repeat the layers.
Mix breadcrumbs, butter and fresh parsley. Sprinkle top of casserole with breadcrumb mixture.
Cover with foil; bake 350 degrees for about 30-40 minutes. Remove foil the last 10 minute
