Eggs Florentine in a Hole
- 12 slices turkey bacon
- 2 tablespoons vegetable oil
- 1 cup finely chopped yellow onions
- 1 cup chopped cremini mushrooms
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/8 teaspoon red chili flakes
- 3 cups loosely packed Swiss chard leaves, roughly chopped
- 3 cups loosely packed spinach, roughly chopped
- 1 1/2 16.3-ounce packages refrigerated biscuit dough
- 12 large eggs
- 1/3 cup shredded mozzarella cheese
Preheat the oven to 375°F. Cook the turkey bacon in a large skillet over medium-high until golden brown and crispy, 6-8 minutes. Transfer to a plate lined with paper towels to drain.
Add the oil to the skillet and heat over medium-high. Add the onions, mushrooms, salt, pepper and chili flakes, and cook until the onions start to caramelize, about 7 minutes. Add the chard and cook until tender, about 7 minutes. (Add a little water if the mixture gets too dry.) Add the spinach and cook until it wilts, about 30 seconds. Using a slotted spoon, transfer the mixture to a medium bowl.
Separate the eggs into two bowls. Whisk the egg whites lightly until combined. Remove the muffin pan from the oven, and put 1 egg yolk in each muffin cup. Top with just enough of the egg whites to fill each cup; discarding any remaining. Divide the mozzarella evenly among the cups.
Return pan to the oven, and bake until the egg whites are just set and the dough is a deep golden brown, about 15 minutes. The yolks likely will be runny. For firmer yolks, bake 5 minutes more. Serve hot or at room temperature.
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