Potted Eggs

  • 1 tbsp olive oil
  • 12 slices of smoked streaky bacon, diced
  • 300g washed baby spinach
  • 150ml double cream
  • 3 tbsp grated parmesan
  • 4 eggs

Pre-heat the oven to 190°c.

Heat the olive oil in a large frying pan. Add the bacon and fry for 3 minutes, then add the spinach bit by bit. Cook until wilted then pour in the cream.

Allow this to bubble for 3 minutes until thickened and reduced. Finally stir in the grated Parmesan and a little black pepper. You won’t need any salt as the bacon and Parmesan are both salty in themselves. Spoon the mixture into 4 ramekins.

If you are pre-preparing this for the following morning, allow this to cool and then place in the fridge.

When you are ready to cook them, crack an egg into each ramekin, then place in a roasting tray. Fill the tray with boiling water, so that it comes half way up the ramekins.

Pop into the oven for 8-10 minutes until the egg white is set but the yolk is still runny. Serve with crusty bread for dunking.

Rule the Kitchen with More Recipe Faves

Baked Eggs
Baked Eggs
Now playing...
Making Spicy Devils on Horseback
Making Spicy Devils on Horseback
Now playing...
Easy Eggs Benedict Sandwich