Irish Baked Eggs with Spinach
A recipe for Irish Baked Eggs with Spinach! These baked eggs come together easily with just a handful of ingredients for a comforting breakfast or lunch.
Servings 4 Servings
Ingredients
- 1 tablespoon (14 grams) unsalted butter plus more for greasing
- 8 ounces (227 grams) spinach
- 2 streaky bacon strips cooked until crisp and chopped
- 2 ounces (57 grams) Dubliner cheese shredded
- 4 large eggs
- 1/2 cup (118 milliliters) heavy cream
- Salt and pepper to taste
- Freshly chopped chives or parsley for garnish
Instructions
- Preheat oven to 350˚F (180˚C). Grease 4 ramekins with butter and set aside.
- Place a large skillet over medium heat and add the butter.
- If the spinach is large, remove the tough stems and coarsely chop the leaves. Add to the hot skillet with a pinch of salt and cook, stirring often, just until wilted.
- Transfer to a colander. Once cool enough to handle, squeeze out any excess moisture and evenly distribute among prepared ramekins.
- Divide the chopped bacon among the ramekins along with the shredded cheese.
- Crack an egg into each ramekin and top each with 2 tablespoons (30 milliliters) of cream.
- Top with a sprinkling of salt, pepper, and fresh herbs.
- Bake in preheated oven just until the egg whites are set, 12-15 minutes. Serve warm.