Go Back
Irish Baked Eggs with Spinach

Irish Baked Eggs with Spinach


  • 1 tablespoon unsalted butter plus more for greasing
  • 1/2 pound (225 grams) spinach
  • 2 streaky bacon strips cooked until crisp and chopped
  • 2 ounces (57 grams) Dubliner cheese shredded
  • 4 eggs
  • 1/2 cup (118 milliliters) heavy cream
  • Salt and pepper to taste
  • Freshly chopped chives or parsley for garnish


  • 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 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.