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Link copied!Baked Eggs with Bacon and Spinach
by:
Recipesn Food
December 21, 2015
Baked Eggs with Bacon and Spinach recipe shared by RecipesnFood.
Baked Eggs with Bacon and Spinach
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 mins | 15 mins | 30 mins |
Servings: 2
Ingredients:
- 6 slices apple wood-smoked bacon
- 1-5 ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment:
- 4-1 cup ramekins
Directions:
- Preheat oven to 400°F.
- Cook bacon in large skillet over medium heat until crisp; transfer to paper towels.
- Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
- Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
- Place 1 toasted English muffin half, split side up, in each ramekin.
- Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact.
- Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
Nutrition Facts (Per Serving)
1511
Calories
63g
Protein
53g
Fat
213g
Carbs
*Disclaimer: Nutritional values are approximate estimates calculated automatically from user-submitted ingredients. Variations in formatting, ingredient types, or specific brands may cause inaccuracies.
Recipe Rating
Average Rating
4.0 / 5
