Oven-Baked Egg With Spinach & Bacon
posted in Recipes on 10/1/2016
Ingredients
- 1 teaspoon olive oil
- 4 (0.8-ounce or 55 grams) slices cooked Canadian bacon, chopped (about 1/3 cup chopped)
- 1 shallot, minced
- 1 medium (120 grams) tomato, seeded and chopped
- 4 cups (4 ounces or 120 grams) packed fresh baby spinach leaves
- 2 large (50 grams each) eggs
- 1/8 teaspoon coarsely ground black pepper
Preheat oven to 350°F. Lightly spray 2 (8-ounce) ramekins with cooking spray.
Heat oil in a nonstick skillet over medium heat. Add Canadian bacon, shallot and tomato. Cook, stirring frequently, for about 2 minutes or until tender. Stir in spinach. Cook 1 minute, tossing occasionally, until wilted.
Place mixture into prepared ramekins. Break 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with pepper.
Place ramekins on a baking sheet. Bake for 15 to 20 minutes or until egg whites are opaque and yolks are cooked to desired degree of doneness. Serve immediately.
Heat oil in a nonstick skillet over medium heat. Add Canadian bacon, shallot and tomato. Cook, stirring frequently, for about 2 minutes or until tender. Stir in spinach. Cook 1 minute, tossing occasionally, until wilted.
Place mixture into prepared ramekins. Break 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with pepper.
Place ramekins on a baking sheet. Bake for 15 to 20 minutes or until egg whites are opaque and yolks are cooked to desired degree of doneness. Serve immediately.
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