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Add a photoBaked Eggs with Bacon and Spinach
Ingredientes
- 6 slices apple wood-smoked bacon
- 1-5 ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment: 4-1 cup ramekins
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 2 servings | |
| Calories 251 | |
| Calories from Fat 187 | 75% |
| Total Fat 21.02g | 26% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 458mg | 153% |
| Sodium 174mg | 7% |
| Potassium 325mg | 9% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.92g | 1% |
| Protein 13.89g | 22% |
