4thick slices bread cut to size of the base of the muffin tin.
150gBaby Spinach
4Eggs
1/2cup Grated Gruyère
2cloves Garlic
3tbsp Olive Oil
Non-stickcooking spray
Saltand Pepper
Method:-
Heat the oven to Gas Mark 6.
Mince up your cloves of garlic well and toss them into a large pan or wok with your olive oil. Fry that garlic until it turns golden and fragrant.
Throw in your spinach and cover with a lid.
While the spinach is cooking, lightly fry the bacon. Don’t cook them all the way through; leave them soft for final cooking in the oven.
Take the lid off your spinach. Everything should have wilted by now. Even if it didn’t, continue to stir it up until everything is cooked. Add a pinch of salt and black pepper and set it aside.
Spray the muffin tin with cooking spray.
Place 4 rounds of bread into the bottom of the muffin tins.
Add some shredded gruyère cheese.
Put some spinach down.
Line the perimeter of the cups with 2 strips of bacon.
Carefully crack an egg in the middle. A second egg could be added if you have used thin bread.
Top with more cheese.
Pop them in the oven for about 8 minutes, or until the whites have cooked and the yolks are still runny.
Serve with an extra shredding of gruyere and any leftover spinach.
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