2 tablespoons butter (plus more for greasing ramekins)
2 shallots, thinly sliced (or 1/2 cup chopped onion)
handful of spinach leaves (I omitted this time)
A few pieces of cooked bacon, shredded
2 cups sliced mushrooms
about 1 cup grated Gruyere, Parmesan or other hearty, nutty cheese (I used Gruyere)
Preheat oven to 350. Butter 4 ovenproof individual ramekins. In a medium saute pan, heat 2 tablespoons butter and saute the shallots until soft and fragrant, about 3 minutes. Add the spinach and saute to wilt. Add the mushrooms and saute about 6 minutes (at first the mushrooms will look dry, then they will give up liquid and look pretty moist. Continue to cook until this moisture has cooked away, and mushrooms are soft). Add cooked bacon into mixture. Season vegetable mixture with salt and pepper and divide between the ramekins. Beat the eggs together and divide between the ramekins. Top each with cheese and bake until eggs are set and cheese is melted, about 15 minutes. Serve with a green salad and crusty bread.