Baked Egg, Bacon and Spinach Breakfast
on English Muffin in ramekins then baked ... quick easy and delicious!


Toasted English muffin and crisp bacon in a ramekin topped with a cracked egg, then baked in the oven for a gourmet breakfast treat. I like to serve this with fresh orange juice, coffee and fresh fruit. For more delicious gourmet recipes like this, see my Breakfast Menu Ideas all with photographs!

Baked Eggs, Bacon and Spinach
source: recipe and photograph created by Peggy Bucholz

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Prep Time: 30 min   Cook Time: 15 min   Servings: 4


4 slices bacon, diced
5 ounce bag fresh spinach
2 English muffins, split horizontally
4 large eggs
Salt and pepper, to taste
8 long chives for garnish

4 (4-inch) ramekins


Preheat oven to 400 degrees F.

Toast English muffins; set aside.

In a large skillet saute bacon over medium heat until crisp; drain on paper towels. Brush ramekins with bacon drippings and set aside reserving 2 teaspoons. Add fresh spinach to pan, sprinkle with freshly cracked black pepper, stir together over medium heat until wilted; drain off any liquid.

Place a muffin half, cut side up in each ramekin and add the spinach and crumbled bacon. With the back of a spoon make a slight well in the center of each. Carefully crack an egg into each well. Sprinkle with salt and cracked pepper.

Bake for approximately 13 to 16 minutes or until whites of eggs are just set and yolks are still runny. Remove from oven to individual serving plates or if you prefer, run a knife around the edge to loosen and carefully slide out onto a larger serving plate, (this is what I did to make it easier for the diner to cut the English muffins into bite size pieces). This is so good! Garnish by arranging two chives in a crisscross pattern on top and serve.

wine Wine recommendation: Pinot Gris; Chardonnay


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