Do you ever wake up ready to go at seven in the morning? Only on your days off? Me too! So, I decided to let the husband sleep in, and I made a breakfast recipe I’ve been wanting to try.
- Four slices of bacon
- Two eggs
- Two English muffins
Preheat the oven to 400 degrees. Throw the bottom halves of the English muffins into the toaster, and fry up the bacon crispy. Throw out the bacon grease, but don’t clean the pan, you’ll use the leftover grease to wilt the spinach. When deciding how much spinach you want, remember that it wilts down a lot. Use twice as much as you think you want. Make sure to season the spinach with salt and pepper.
Grease the bottom of a 6×9 pan, or individual ramekins if you happen to have them. Put the English muffins on the bottom, arrange the spinach into a well shape, add the crumbled bacon around the well, then gently crack an egg into your delicious spinach bacon well. Top with salt and pepper and toss into the oven.
I baked mine for about 14 minutes, but I also put them in before the oven got up to 400, so keep an eye on the pan and take it out when the white looks set. Toast the other side of the English muffin when the eggs are almost baked, you’ll want to have it to dip into the eggs.
I also had some truffle Gouda that I added on for the last two minutes. Not necessary, but super delicious!
Serve with some strawberries and prosecco with fresh squeezed blood orange juice and you’ll have a fantastic start to your day!