Baked Eggs with Spinach & Bacon2018-06-01
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 3 streaky bacon rashers
- 100g spinach, finely chopped
- 30g Parmesan cheese, grated
- 4 eggs
- salt and pepper, to taste
Preheat oven to 180°C. Lightly butter 4 ramekins. Set aside.
In a pan, cook the bacon until crispy and browned. Transfer to a paper towel lined plate.
Over low-medium heat, add the spinach to the pan with the bacon fat. Cook until the spinach has started to wilt and has decreased in volume. Remove from heat. Drain any excess moisture. Divide the cooked spinach between prepared ramekins.
Crumble the cooked bacon and distribute on top of the spinach. Sprinkle a little grated Parmesan cheese over the bacon. Add one cracked egg into each ramekin. Season with a little salt and pepper.
Place the ramekins on a baking tray. Bake for 15-18 minutes until the egg whites are cooked and set, but the yolk is still a bit runny, or to your preference.