Baked Florentine Eggs

Baked Florentine Eggs
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 6 rashers shortcut bacon, finely sliced
  • 1 onion, chopped
  • 100g baby spinach
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • Chunky toast, to serve
  • Chives, for garnish

How to make it

  1. HEAT the oil in a non-stick frypan and saute the bacon and onion until just cooked. Add spinach and cook until wilted then stir through the PHILLY.
  2. SPOON the bacon mixture into 4 x 1 cup capacity greased ramekins, crack an egg into each and season. Place into a baking dish and pour in boiling water to come halfway up the sides of the ramekins. Cover with foil.
  3. BAKE in a moderate oven 180°C for 10 minutes. Remove foil and bake for a further 5 minutes or until the egg is just set. Place ramekins on serving plates with toast and garnish with chives. Serve immediately.