Baked Eggs with Bacon and Spinach

Published August 5, 2012 by thepinkgourmet

Who doesn’t like bacon and eggs?  I do but sometimes I like to have my eggs and bacon in different ways.  I think this recipe is very refreshing and with the addition of the spinach it is even better.  It is very easy to put together and makes a pretty presentation.  I did make some substitutions when I made this.

Baked Eggs with Bacon and Spinach


4 servings
  • PREP: 30 minutes
  • TOTAL: 45 minutes
September 2010



    4 1-cup ramekins


  • 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.
    Make sure you brush your ramekins with the bacon drippings. I did cheat with the bacon and did it in the microwave instead of in a skillet on top of the stove. I also used a hickory smoked  and not apple wood smoked bacon.   Look at those yummy bacon remnants.
    Spinach is a funny thing.  You think you have a lot of it and then look what happens…….(Once you understand that it is mostly water then you know what to expect when you cook it.) I did brush the pan with a bit of the bacon drippings.
    I did not have any English muffins so I used sourdough bread instead.  I think it was a good substitution.  I just toasted it in the toaster and then tore it to fit the bottom of the ramekins.
    Look how pretty the layering of the spinach and bacon looks!!!!  You can’t go wrong when layering.  Just have fun with it.
    Be careful when adding the eggs.  You do not want the yolks to break.  I actually broke mine into another dish first then carefully slid  them into the top of each ramekin.
    Now you are ready to add the whipping cream and salt and pepper.  If you like a little spice you could also add a little cayenne pepper.
    These are what mine looked like when they were done.  You can cook them a little less or a little more depending on how you like your eggs.
    Doesn’t that look good!!! Get ready for a great tasting breakfast.
    I give this recipe out of 4……

5 comments on “Baked Eggs with Bacon and Spinach

  • The spinach was sauteed after the bacon was fried and removed. Then the eggs were cracked carfully into the pan over the eggs and bacon crumbled on top. A lid was put on the pan and left to steam. It was served with crusty bread or toast. You didn’t let the eggs yokes get hard. They were lifted carefully out of the skillet onto the plate and spinach was added to the plate. I like your idea of shirring the eggs in the oven. Great post.

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