Baked Eggs with Crispy Bacon and Wilted Spinach

• Bacon

  4 slices
• Fresh Spinach

  7.1 oz
• Large Eggs

  4 count
• Milk (or cream)

  2 tablespoons
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Olive Oil (for greasing)

  1 teaspoon

All Steps

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease two individual ramekins or small oven-safe dishes with olive oil.

2. 2

   In a skillet, cook the bacon over medium heat until it's deliciously crispy. Remove the bacon, place it on paper towels to drain excess fat, and once cooled, crumble it into small pieces.

3. 3

   Drain all but 1 tablespoon of bacon fat from the skillet. Add the fresh spinach to the skillet and sauté until it's completely wilted, about 2-3 minutes. Squeeze out any excess water from the spinach.

4. 4

   Divide the wilted spinach evenly between the two prepared ramekins, forming a bed at the bottom.

5. 5

   Carefully crack two eggs into each ramekin, placing them on top of the spinach.

6. 6

   Drizzle 1 tablespoon of milk (or cream) over the eggs in each ramekin. Season generously with salt and black pepper.

7. 7

   Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny (adjust baking time to your preferred yolk doneness).

8. 8

   Carefully remove the ramekins from the oven. Sprinkle the crumbled crispy bacon over the baked eggs. Serve immediately and enjoy!