Baked Eggs with Spinach, Bacon and Herbs

DSC04989This is such a special egg dish, so easy and so elegant and so tasty!

Serves 4

• 6 slices of bacon
• 1 bag of spinach
• 2 garlic cloves, minced
• 4 eggs
• 3 Tbs of cream
• 2 English muffins, split
• salt and pepper to taste
• chopped mixed herbs of your choice, I used fresh rosemary, thyme and parsley
( approximately 1 Tbs each)

Heat oven to 400

Cook bacon til crispy in a large heavy skillet. Remove from skillet, drain on paper towels and crumble.DSC04931Add spinach and minced garlic to the same skillet, sprinkle with salt and pepper and cook over medium heat for 1 minute.DSC04940Transfer to a colander to drain. Brush the ramekins with skillet drippings.DSC04944Place an English muffin half in each ramekin.DSC04958Spoon in the spinach and crumbled the bacon in evenly.
Make a well in the middle with the back of a spoon.DSC04970Break the eggs one at a time in a small bowl and gently pour one into each ramekin.DSC04976 Sprinkle on the herbs and a dash of salt and pepper on each one. Drizzle each with a little cream.DSC04987Bake for about 20  minutes til eggs are set. The whites will be firm and the yolk runny. Delish!




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