With the new year comes yet another new feature, Sunday Brunch, a weekly feature that’ll bring you what I hope will be great brunch ideas that’ll have you hopping out of bed and into the kitchen.
This week it’s all about my favourite style of egg, baked eggs. These little pots of goodness are quick and easy to make and just a little bit naughty, exactly the kind of food you want on a Sunday.
4 rashers of Bacon
A splash of cooking oil of your choice, I use Olive oil
A knob of Butter
2 heaped tsp of Double Cream
A big handful of Spinach
2 Medium Free Range Eggs
Salt & Pepper
2 Ramekins to put it in
Pop a splash of oil in a pan and fry your bacon on a high heat until it’s nice and crispy. It should look something like this…
Next you want to melt your butter. I tend to just swirl it around the pan I’ve cooked the bacon in so it picks up all the tasty bacon juices. I find you can do this without putting it back on the hob, but if you do find your butter isn’t melting enough feel free to pop it on a low heat for a few moments until fully melted.
Once melted pop the butter into your ramekins. Mine are the Volcanic ones from Le Creuset but any ramekin will do.
Now tear your spinach up and place it on top of the butter/cream mix. Really stuff it in as the spinach will wilt whilst it’s in the oven. Top with your crispy bacon and then crack and egg into the ramekin.
Eat from the ramekin or for a slightly more luxurious brunch serve on a slice of toasted poppy seed bread. Yum!