- 1 teaspoon grease (bacon, butter, lard, etc.)
- 2 cups baby spinach leaves
- 1/2 cup diced cooked shrimp
- 4 slices bacon cooked and crumbled
- 1 tablespoon minced garlic
- 1/2 cup grated cheese
- 6 eggs
- Old Bay seasoning to taste
- Fresh ground pepper to taste
- 1 cup water
Put a layer of spinach leaves down. They will be compressed by the layers on top of them and cook down, so don't worry if it looks like you're out of space with the first ingredient.
Next, add the diced shrimp, bacon, and garlic. This is the layer where improvisation is most workable. The classic recipe calls for diced ham, which I don't like.
Then a layer of shredded cheese. Probably best to do a little manual compression at this point to be sure that there are room for your eggs.
Crack your eggs, three at a time, into bowls to make sure there are no shell pieces, then pour over the cheese. Smoosh around to ensure good coverage. Sprinkle with Old Bay and pepper and they're ready to go in the Instant Pot.
Place your steamer rack and about a cup of water in the pot. Place the first ramekin in, then using four bamboo skewers cut to appropriate lengths, MacGyver up a scaffold (see photo) and place the second ramekin on top.
Close and seal the lid and set your Instant Pot for eight minutes on low pressure. Do a quick release at the end, et voilà!
|1. Grease ramekins|
|2. Add spinach|
|3. Add shrimp, bacon, and garlic|
|4. Add cheese|
|5. Add eggs|
|6. Sprinkle seasonings|
|7. Build scaffold|
|8. Feel proud of scaffold|
|9. Program Instant Pot|
|10. The scaffold worked!|