2 cups fresh spinach, washed and trimmed (or frozen, see below)
2 teaspoons butter
2 eggs (for a heartier breakfast, you can use 4 eggs in total with ramekins that hold at least 7 ounces)
Salt and pepper
2 tablespoons plain bread crumbs
4 tablespoons grated cheese (preferably Parmesan, but any hard grated cheese will work)
2 slices of center-cut bacon (or turkey bacon)
Directions:
Instructions
Preheat the oven to 350°. In a small sauté pan, melt butter and add rinsed, chopped spinach. If using frozen, make sure spinach is completely thawed and drained before adding to pan. Toss the spinach in the pan, stirring to coat it with butter. Place half of the spinach in each ramekins and use the back of a spoon to make a little nest in the spinach.
Top each nest of spinach with a thin layer of breadcrumbs, about ½ tablespoon. Crack 1 egg into each nest. Top with remaining breadcrumbs and Parmesan cheese. Add salt and pepper to taste.
Cook two slices of bacon according to package directions. When cooled, crumble on top of egg mixture in ramekins.
Bake for 10 to 15 minutes, or until the eggs are just set and the whites solidified. Cooking time will vary by oven so begin checking for doneness after 10 minutes.
Recipe by In Good Taste at https://ingoodtaste.kitchen/baked-eggs-with-spinach-bacon/