Bacon-wrapped Baked Eggs with Spinach and Cheese

There are so many ways to make mothers feel cherished on Mother’s Day.

And Mother’s Day brunch is a perfect way to make your mother feel appreciated as well as pampered. Requiring only a bit of planning and effort, there’s no need to spend a lot of money nor be laden with gifts that mom will have to find homes for once the day is over. These easy baked eggs make a flawless centerpiece for that brunch.

They are quick and straightforward to prepare and taste simply delicious. By using high-quality ingredients, the dish feels indulgent and decadent – be sure to seek out eggs from a local farm, artisanal cheeses and bacon. Not only will it elevate the dish, but mom will admire your efforts to eat sustainably and responsibly.

Show your mother some love on Mother’s Day. Plan an outing. Make brunch. With these eggs as part of that brunch, you can make the day relaxing for her — and easy for you.

Bacon-wrapped Baked Eggs with Spinach and Cheese

(Serves 6)

6-8 thick slices double-smoked bacon
1 cup shredded cheddar cheese
1 cup shredded gruyere cheese
300g fresh spinach, washed and trimmed
4 cloves garlic, minced
pinch of kosher salt and black pepper
6 large eggs
1/4 tsp paprika
fresh bread (optional)
a few handfuls of arugula (optional)

Preheat the oven to 350F.

While the oven preheats, wilt the spinach in a frying pan with a tablespoon of water. This should take 3-5 minutes on medium-high heat. Remove from heat and set aside.

Place 6 ramekins on to a baking sheet. Line the inside edge of each ramekin with a slice of bacon. Divide the cheeses evenly across the ramekins. Squeeze any remaining liquid out of the spinach and chop it coarsely. Divide it evenly across the ramekins layering it over the cheese along with the garlic. Lightly sprinkle each prepared ramekin with salt and pepper. Finally, crack an egg into each of the ramekins and season with a dash of paprika.

Lift the baking sheet with the ramekins into the oven and bake for 20-30 minutes until the eggs are set to your liking. At 20 minutes, the yolks will still be runny and at 30 minutes, they will be fully set.

Remove from oven and serve alongside fresh bread and arugula.

Tips and Suggestions:

This is a recipe that you can prepare in advance to make Mother’s Day morning even easier. Wilt the spinach and prepare the ramekins by adding the bacon, cheeses, spinach, salt and pepper. Cover with plastic wrap and refrigerate. Then, just before you’re ready to bake them, remove the wrap, add the egg and paprika to the ramekins and bake as directed.
When we make this, Emma and Katie prefer their eggs scrambled. If you prefer the same, instead of cracking them directly into the ramekin, scramble them in a separate bowl and then pour over top of the prepared layers. Follow the rest of the recipe as written.
If required, substitute an equal amount of frozen spinach, thawed and the liquid squeezed out of it, for the fresh spinach.