1Preheat oven to moderately low 160 C. Lightly grease 4 x 1½ cup ramekins. Arrange on a baking tray.
2Heat oil in a medium frying pan on high. Saute bacon and onions for 3 mins. Add tomatoes and cook for 1 min.
3In a bowl, combine bacon mixture with 4 eggs, 1/3 cheese and spinach leaves. Season to taste. Divide evenly in ramekins.
4Break 4 eggs, one at a time, into a small bowl. Carefully slide one egg into each ramekin. Sprinkle grated cheese.
5Bake for 20 to 25 mins until yolk is just set. Serve with toast.
Photo: Bauer/Brett Stevens