Baked Florentine Eggs


These are really delicious, but very rich.  Using light cream cheese might keep it from being quite so rich.

1 tbsp oil
6 rashers bacon, sliced into ¼” strips
1 onion, chopped
100 grams baby spinach
125 grams spreadable cream cheese
4 large eggs
Salt and pepper to taste
Chunky toast, to serve
Chives, for garnish

Preheat oven to 180° C (350° F). Heat the oil in a non-stick frypan and saute the bacon and onion until just cooked.  Add spinach and cook until wilted, then stir in the cream cheese.

Spoon the bacon mixture into 4 1-cup greased ramekins, crack an egg into each, and season.  Place in a baking dish and pour in boiling water to come halfway up the sides of the ramekins; cover with foil.

Bake for 10 minutes; remove foil and bake for a further 5 minutes or until the egg is just set.  Garnish with chives and serve with bread.

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