Baked Eggs breakfast
- 1 teaspoon Butter or oil to grease your ramekin/small oven tin
- 2 eggs
- 1 piece streaky bacon, or your favourite bacon
- 10 g spinach leaves
- 2 tablespoons grated vintage cheese
- to taste Salt and pepper
- 3 teaspoons double cream
Pan fry your bacon until it is crispy, but not burnt.
While your bacon is frying, preheat your over to 180° celsius, and grease your ramekin or small oven tin with either butter or olive/vegetable oil.
When your bacon is cooked, lay it across the bottom of your ramekin. Top with spinach leaves, pushing spinach leaves down, to pack in tight.
Toss in your grated cheese, and then crack your eggs over the mixture. The spinach will provide a nice cushion/prevent your eggs from sinking to the bottom of the ramekin.
Grind some salt/pepper into your eggs then top with cream. Make sure any uncovered spinach at the top of the dish gets cream on it. Any spinach not covered by cream or egg will burn.
Bake for 8-10 mins, depending on how runny/cooked you like your eggs.
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