Baked Florentine Eggs

1. 1

   HEAT the oil in a non-stick frypan and saute the bacon and onion until just cooked.

2. 2

   Add spinach and cook until wilted then stir through the PHILLY.

3. 3

   SPOON the bacon mixture into 4 x 1 cup capacity greased ramekins, crack an egg into each and season.

4. 4

   Place into a baking dish and pour in boiling water to come halfway up the sides of the ramekins.

5. 5

   Cover with foil.

6. 6

   BAKE in a moderate oven 180C for 10 minutes.

7. 7

   Remove foil and bake for a further 5 minutes or until the egg is just set.

8. 8

   Place ramekins on serving plates with toast and garnish with chives.

9. 9

   Serve immediately.

10. 10

    HANDY HINT: To kick start the morning, make the bacon mixture the night before, spoon into ramekins and refrigerate.

11. 11

    In the morning bring to room temperature then crack in the egg and bake as per instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.