Prep Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6
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Bacon nests with egg, spinach and feta few months ago I put together a few low carb breakfasts for Food24. I had loads of fun shooting [and eating] this one. Bacon nests filled with spinach, feta and egg. The most time consuming part is making the “bacon nests”, but once you have the knack of it, it’s a pretty simple process.  Personally, I could eat this for dinner with a rocket and tomato salad with Parmesan shavings. P.S. These are great for the lunchbox too!

Bacon nests with spinach egg and feta Nests with Egg,  Spinach and Feta

250 – 350 g streaky bacon (depending on size of muffin tray or ramekins)
300 g spinach, steamed and well drained
6 large eggs
1 ½ wheels feta cheese, crumbled
Freshly ground black pepper to taste

Preheat oven to 230 °C.
Grease and line a muffin tray or 6 shallow ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets. [I used a tart tray with 6 x 10 cm holes]
Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.
Make sure all the excess liquid is squeezed out of the steamed spinach and roughly chop.
Sprinkle the bacon nests with feta and spinach then crack and whole egg into each one. Season with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
Carefully use a palette knife to remove from the tray and serve immediately.
Tip: These are rather lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess!

bacon nests Bacon nests with egg spinach and feta

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