Dig your spoon into this sumptuous Baked Eggs With Bacon And Tomato recipe. The salty crisp of the bacon is the perfect complement
- 2 rindless bacon rashers, chopped
- 2 tsps vegetable oil
- ½ small red onion, chopped
- 125 g cherry tomatoes, halved
- 8 eggs
- ⅓ cup grated tasty cheese, plus 1 tbsp for topping
- 50 g baby spinach leaves
- toast to serve
Preheat oven to moderately low 160 C. Lightly grease 4 x 1½ cup ramekins. Arrange on a baking tray.
Heat oil in a medium frying pan on high. Saute bacon and onions for 3 mins. Add tomatoes and cook for 1 min.
In a bowl, combine bacon mixture with 4 eggs, 1/3 cheese and spinach leaves. Season to taste. Divide evenly in ramekins.
Break 4 eggs, one at a time, into a small bowl. Carefully slide one egg into each ramekin. Sprinkle grated cheese.
Bake for 20 to 25 mins until yolk is just set. Serve with toast.
Photo: Bauer/Brett Stevens