Easy Egg and Bacon Pots
Serves Makes 4
- 4 size 7 Big Paddock eggs
- 100g bacon
- 2 cups baby spinach, torn in half
- 1 tablespoon grated cheese
- Chervil sprigs to garnish
- Pre-heat oven to 180ºC.
- Line the edges of four small ramekins with the bacon.
- Divide the spinach between the ramekins.
- Crack an egg onto the top of the spinach.
- Sprinkle with grated cheese.
- Place in pre-heated oven and cook for about 10 minutes until the egg is cooked.
- Garnish with the chervil sprigs.