Bacon, egg and spinach bakes
These are perfect for a simple weekend breakfast or quick work lunch.
1⅔ cup(s), (50g)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray four (⅓-cup/80ml capacity) muffin tin holes with oil.
- Cut each bacon slice in half lengthways. Line prepared tin holes with bacon strips.
- Heat oil in a small non-stick frying pan over medium heat. Add spinach and cook, stirring, for 2 minutes or until just wilted. Divide spinach among muffin holes. Crack 1 egg into each hole (see Kitchen tip). Bake for 15 minutes or until bacon is crisp and egg is cooked to your liking. Serve.
SERVING SUGGESTION: Mixed salad leaves, plus toasted sourdough bread.