Baked in individual ramekins, these personal portions of baked eggs are a brilliant weekend breakfast.
This recipe is courtesy of Macheesmo.
Lightly grease four small ramekins with butter.
Slice the English muffins in half and toast. Cut down to size if necessary to fit in the ramekin. Push the toast to the base of the ramekin.
Over a medium-high heat, fry the bacon in a skillet for around 8 minutes, until crisp. Place fried bacon on paper towels, and drain all but 1 tablespoon of the fat from the pan.
Add the spinach and a few drops of water to the skillet you just used for the bacon. Sauté the spinach until wilted.
Preheat the oven to 350 degrees F.
Crumble the bacon over the toast in the ramekin: Use 1 rasher of bacon for each ramekin.
Evenly divide the spinach between the ramekins. Make a small well in the center of the spinach.
Crack an egg into the center of each ramekin and pour a tablespoon of cream over each one.
Bake for 15–20 minutes, until the egg white is set, but the yolk is still slightly soft.