My “survive another (and probably last- this gives me hope*) Chicago winter” plan is this: Stay indoors and cook lots of wonderful warm things. When you must venture out to a) the grocery store, because you must secure ingredients for all that cooking you’re going to do, and b) the gym, because if you eat and never move all winter long you’ll regret it, wear as many layers as possible. Big puffy coats and boots are a must. Hats and gloves and scarves are not optional. And earmuffs- I always thought they were just ridiculous looking and frivolous. But now I get it. If you don’t want hat hair and you’re going to step outdoors here, earmuffs are a must. I know I won’t be the only one freezing their tush off for the next six months (Chicago winters last ’till June- it’s unfortunate) so hopefully some of you will appreciate a few soul-warming recipes to get you through.

*I love so many things about this city. Winter is not one of them though. My husband finishes his residency in June so we are likely to be moving somewhere new as he starts his career. Chicago has been an amazing experience so far. It offers so many opportunities and adventures (especially for food-lovers), but I won’t complain if our move takes us to a warmer climate.

Next chance you get to make breakfast, I suggest you start here- with Baked Eggs. Canadian bacon (or the regular stuff) is topped with sauteed shallot and spinach, a cracked egg, a drizzle of milk or cream, and dusted with Parmesan before being baked until the whites are set and the yolk is as runny or hard as you wish. Serve with toast for an irresistible hot breakfast.

I actually made these for lunch for Clara and I and saved the last two for breakfast the next day. A few seconds in the microwave to re-warm and they still tasted great. Dustin only tried them as leftovers and thought they were awesome. As usual, this recipe is easily adaptable. Don’t have a shallot? Use several tablespoons of minced onion in its place. Replace the spinach with another leafy green. Use traditional bacon, cooked until crisp and crumbled. And top with whatever salty cheese you’re into.

Baked Eggs with Canadian Bacon, Spinach, and Parmesan

INGREDIENTS

1 Tbsp. olive oil or butter + extra for greasing the ramekins
1 medium shallot, minced
6 oz. baby spinach, chopped
salt and freshly ground black pepper, to taste
4 slices Canadian bacon, whole or diced (or regular bacon, cooked until crisp and crumbled)
4 large eggs
1 oz. freshly grated Parmesan (or white cheddar or asiago, etc.)
4 tsp. milk or heavy cream

DIRECTIONS

1. Preheat oven to 350 F. Grease 4 (6-oz.) ramekins** with butter or cooking spray and set on a baking sheet.

2. Heat olive oil or butter in a large skillet over medium heat. Add the shallot and cook for several minutes, until softened. Stir in the spinach and cook for several more minutes, until wilted. Season with salt and freshly ground black pepper to taste.

3. Place 1 slice (or 1/4 of the diced) Canadian bacon in the bottom of each prepared ramekin. Divide the spinach mixture between the ramekins and place on top of the bacon. Crack one egg on top of the spinach mixture in each ramekin. Drizzle each egg with 1 tsp. milk/cream, sprinkle with cheese, and season with salt and freshly ground black pepper.

4. Bake in preheated oven for about 15 minutes for a just-set yolk. (Shorter for a runny yolk and longer for a hard yolk.) Serve immediately.

**Don’t own ramekins? Any similar-sized oven-safe bowl or dish should work. Or you can combine all of the ingredients and bake the eggs in one larger dish.

Serves 4.

(Adapted from Food Network)