Baked Eggs w/ Bacon, Spinach & Herbs

If you are in search of a one-dish breakfast, this is it. If you would like to save on doing dishes after breakfast, this is the recipe you are looking for. Cook and serve in the same dish. And the versatility of this dish is endless, therefore making it a very popular breakfast in the Taylor household.

I discovered this recipe on Williams Sonoma or Bon Appetit website (can't quite remember which one) for Christmas breakfast last year and loved how easy it was to make.  Hope you like it, too!


1 tbsp plus 2 tsp unsalted butter
1 1/2 lb baby spinach, large stems removed
4 large eggs
2 bacon strips, cooked to a crisp
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and freshly ground pepper
4 tsp heavy cream


Preheat the oven to 350 degrees F. Coat four 1/2 cup ramekins with the 1 tbsp of butter.

Bring a large saucepan of salted water to boil. Add the spinach and cook until limp but still bright green. Cook it for about 4 minutes. Drain well and rinse under cold water. This stops the cooking. Drain again and squeeze to remove excess water. Roughly chop the spinach.

Divide the chopped spinach amongst the prepared ramekins. Dot each of the ramekins with 1/2 teaspoon of the remaining butter. Break an egg into each ramekin and sprinkle each with 1/2 teaspoon salt and 1/4 teaspoon pepper, rosemary, bacon and thyme. Drizzle each with 1 teaspoon of the cream. Place the ramekins on a rimmed baking sheet.

Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 minutes. Serve right away. Serves 4.


Popular Posts