Recipe by Eshun Mott, Photo by Andrew Grinton
Aside from the Dr. Seuss reference, bacon is the secret to getting your kids to try this dish.
142 g baby spinach
4 large eggs
salt, to taste
black pepper, to taste
2 tsp butter, plus 1 tbsp for cooking
2 slices bacon
1/4 cup fresh bread crumb
Preheat oven to 400°F. Melt 1 tbsp butter in a large frying pan on medium-high heat. Add 142 g baby spinach and cook, stirring for 1 to 2 min or until wilted. Remove spinach to a cutting board and coarsely chop.
Divide spinach between 4 buttered ¾-cup ramekins and make a well in the centre. Crack one large egg into each ramekin, season with salt and pepper and top each egg with about ¼ tsp butter.
Place filled ramekins into a baking dish, and pour in hot tap water until ramekins are ¾ submerged. Carefully transfer to the oven and bake for 12 to 15 min or until eggs are done to individual preference.
While eggs are cooking, coarsely chop 2 slices of bacon, and sauté in a frying pan for 3 min. Add ¼ cup fresh bread crumbs to pan and cook for 2 min or until bacon and crumbs are crisp. Reserve.
Remove ramekins with cooked eggs from baking dish. Sprinkle tops with bacon mixture and serve.
Calories 181, Protein 8g, Carbohydrates 3g, Fat 15g, Fibre 1g, Sodium 206mg.
Ramekins will be hot when they’ve just come out of the oven. Wrap a clean tea towel around the outside to give kids something they can safely hold.
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