Bacon and Spinach-Stuffed Rib-Eye Roast

Ingredients

• 2 large eggs
• Kosher salt and freshly ground black pepper
• 1 pound sliced applewood-smoked bacon
• ½ cup celery
• ½ cup shallots
• 3 cloves garlic
• 2 ½ cups cooked spinach
• + 10 more ingredients
• • ¼ cup crème frache
  • 1 5-bone standing beef rib-eye roast , chine bone removed, fat trimmed to 1/4" thickness
  • 2 tablespoons olive oil
  • ¼ cup fresh thyme
  • 2 cups coarse fresh breadcrumbs made from day-old white bread
  • ½ cup scallions
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • ¼ teaspoon nutmeg, preferably freshly grated
  • Kosher salt and freshly ground black pepper

Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for anothe...

View full recipe at Epicurious