Enjoy a warm morning meal made with eggs, bacon, spinach and tomato. It cooks in a small dish and takes less than half an hour.
Prep time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg Cups
What you need
- 1 teaspoon olive oil
- 4 slices cooked Canadian bacon, chopped
- 1 small shallot, finely diced
- 1 medium tomato, seeds removed and chopped
- 4 cups fresh baby spinach, packed
- 2 large eggs
- ¼ teaspoon black pepper
How to make it
- Preheat the oven to 350°F (about 177°C). Lightly spray two 8‑ounce ramekins with cooking spray.
- Heat olive oil in a non‑stick pan over medium heat. Add the bacon, shallot and tomato. Cook, stirring often, for about 2 minutes until soft.
- Stir in the spinach and cook for another minute, just until it wilts.
- Split the spinach mixture evenly between the two ramekins. Crack one egg into each dish, keeping the yolk whole. Sprinkle pepper on top.
- Place the ramekins on a baking sheet. Bake for 15‑20 minutes, or until the whites are set and the yolks are done to your liking.
- Serve right away. Enjoy the creamy yolk with a piece of whole‑wheat toast if you like.
Serves: 2 (one ramekin per person)
Nutrition per serving: 181 calories, 9 g fat, 10 g carbs, 16 g protein, 404 mg sodium.