Ingredients:
- 1 pack of puff pastry
For the Egg Mixture:
- 7 extra-large eggs
- 1 tbsp freshly chopped chives
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
For the Bechamel Sauce:
- 1 cup warm milk
- 4 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1 cup roughly chopped baby spinach
- 1 cup shredded fontina cheese
- 1/2 gruyere cheese
- 5 thin slices of bacon
- 1/2 cup sweet bell pepper, diced
Directions:
Step 1
To start, prep and cut all the veggies and set them aside. Next, melt 4 tbsp butter in a saucepan, then mix in 5 tbsp all-purpose flour to make a roux. Cook for a minute. In the meantime, combine seven extra-large eggs, 1 tbsp freshly chopped chives, 1 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/4 tsp cayenne pepper. Mix well and set aside. Back to the roux, once the flour is no longer visible, add 1 cup of warm milk and mix. Once it thickens, turn off the heat and let the roux cool off. After this, add 1 tbsp of the egg mixture to the roux and mix it quickly. Once the whole roux is tempered, add in the rest of the egg mixture and combine them well.
Step 2
Next, add 1/2 cup of shredded gruyere cheese and 1/2 cup of shredded fontina cheese and mix them in. Once fully mixed, add 1 cup of roughly chopped baby spinach. Now, place one puff pastry into each ramekin; stretching them to fit inside. After this, divide the mixture between the prepared ramekins. Top them with more grated cheese, diced bell pepper, and a strip of thin bacon. Place them in the oven at 385 degrees F and bake for 30 to 35 minutes or until golden.
