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Baked Eggs with Bacon and Spinach

This classic dish is sometimes called “eggs en cocotte”, and it works just as well for brunch, lunch, or dinner as it does for breakfast.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
188 calories per serving


> 3 strips bacon
> 1 clove garlic
> 1 (9 oz) bag spinach
> 4 large eggs
> 1 tsp paprika


Preheat the oven to 400°F. Cut the bacon into thin strips and mince the garlic. Heat a dry skillet over medium-high heat and cook the bacon for 5 min., or until crisp. Remove with a slotted spoon and drain on a paper towel. Reduce the heat to medium and cook for another 3 min., adding the spinach in batches, stirring until spinach is wilted. Stir in garlic.
Place the spinach in a strainer and press it with a spoon to remove any excess liquid. Transfer to a cutting board and chop finely. Put the spinach back into the strainer and drain any remaining liquid.
Divide the spinach among 4 ramekins. Crack 1 egg into each ramekin and sprinkle the bacon pieces on top.
Place the ramekins into a baking dish and pour in enough water to reach halfway up the sides of the ramekins. Bake 13–15 min. or until the egg whites have set. Dust with paprika and serve.

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