About
Breakfast is my favorite meal of the day, but I tend to leave more complicated breakfasts like bacon and eggs for the weekend when I have more time. Simply because it involves being fairly attentive (eggs in a skillet, bacon in the oven and so on). I love baking everything on a sheet tray because it requires less steps and clean up. This could easy be a weekday routine!
Ingredients
- 4 medium slice (yield after cooking) bacon
- 2 cup spinach
- 1 teaspoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 large egg
- ½ fruit without skin and seeds avocados raw
- ½ serving harissa simmer sauce by saffron road
- ¼ teaspoon crushed red pepper flakes by 365
- 1 tablespoon scallions
Instructions
- Preheat oven to 400 F. Place 4 strips of bacon on a quarter sheet tray. Bake for 12 mins.
- In the meantime, toss spinach with oil, salt and pepper.
- Remove bacon from the oven. Place two equal piles of spinach on top of the bacon, leaving a small indent in the center. Crack one egg onto each spinach pile. Bake for 7-9 minutes depending on how you like your eggs cooked. I like runny eggs so I tend towards the lesser time.
- Prepare toppings like scallions, harissa, avocado and red pepper flakes to garnish your plate with and serve!
Nutrition Facts
- Servings: 2
- Calories: 262.2kcal (per serving)
- Fat: 20.7g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 14.2g (per serving)
