I was going to make baked eggs in avocado, I love them, but I know some people don’t like warm avocado so I asked on my Facebook page which my readers would prefer, the eggs baked in avocado or eggs baked in a ramekin with spinach, bacon, and sliced avocado. Almost everyone said the second one! I figured that way, if you really must, you could leave the avocado out, and there is so much else you could add. Chopped tomatoes, diced onions, I can think of so many things! Of course, you could do that with the eggs baked in avocado, also, and I probably will post a recipe for them someday. I was going to make baked eggs in avocado, I love them, but I know some people don’t like warm avocado so I asked on my Facebook page which my readers would prefer, the eggs baked in avocado or eggs baked in a ramekin with spinach, bacon, and sliced avocado. Almost everyone said the second one! I figured that way, if you really must, you could leave the avocado out, and there is so much else you could add. Chopped tomatoes, diced onions, I can think of so many things! Of course, you could do that with the eggs baked in avocado, also, and I probably will post a recipe for them someday.
These baked eggs are simple to make, and oh so good! They would be wonderful for a Sunday brunch, or even a fancy breakfast for dinner. I actually made these for breakfast for dinner, we have it almost once a week since it’s a quick and easy meal and my picky daughter loves eggs. Of course, she wouldn’t eat these eggs and even refused eggs altogether that day! My life is full of irony. These baked eggs are simple to make, and oh so good! They would be wonderful for a Sunday brunch, or even a fancy breakfast for dinner. I actually made these for breakfast for dinner, we have it almost once a week since it’s a quick and easy meal and my picky daughter loves eggs. Of course, she wouldn’t eat these eggs and even refused eggs altogether that day! My life is full of irony.
As some of you know, I’m not a huge fan of step-by-step photographs. Unless a recipe is complicated and something that really needs to be visualized, I find it unnecessary for the most part. Another reason I don’t normally do it is because the lighting in my kitchen just isn’t good for photography, and while I’m cooking I don’t have the patience to play around with my camera settings to adjust the lighting, focus, etc. I tried to do it with this recipe, to show you how I did it, but every single photo came out horribly blurry!! I can pretty much guarantee that until I have an outdoor kitchen ( I don’t see that happening), I won’t be doing many step-by-step photo’s. Are you okay with that?
- 6 pieces bacon
- 2 cups baby spinach
- 2 large eggs
- 1/2 of an avocado
- 1/4 cup pepper jack cheese divided
- 2 tablespoons half and half
- 1 tablespoon butter softened
- pinch black pepper
- Preheat oven to 400 degrees F. Grease two 2 cup ramekins with the butter.
- Cook the bacon in a large frying pan until crisp. Transfer to a plate lined with paper towels until cool enough to handle, then crumble into coarse pieces.
- Cut the avocado with a sharp knife all around length-wise, remove the pit and skin from one half, then slice thinly cross-wise.
- Place 1 heaping cupful of spinach in each ramekin, followed by a layer of avocado. Make a well in the center of each dish and crack an egg into the well. Sprinkle half the bacon over each, followed by the pepper jack cheese, then season with pepper.
- Bake in the preheated oven for 15-20 minutes or until the egg whites are set but the yolk is still runny.
gail parrish says
couldn’t figure out what the half and half was for…so just put a T milk under the egg…cooking now..
Bernadette says
The half and half (or milk would be fine) is just to keep the spinach from drying out and burning. My husband thought I could have even used a little more. Come back and let me know how you liked it 🙂
gail parrish says
I have made this three times now and we love it..on a recent trip to Arizona my friend only had a huge square deep dish…so I improvised..I used the entire bag of spinach (since it does shrink) made four indentations so I would know where to put the eggs when I got done layering every thing I also used a whole pound of bacon that I cut up with kitchen shears before cooking…in addition I added green onions and sliced roma tomatoes…Needless to say it was a hit..also instead of just plain pepper jack, I added a bit of cojack…thank you so much..Gail..
Bernadette says
I’m so glad you like it Gail! Of course, I love the adaptions too, you can really add whatever you like to this dish 🙂
LeAnn @ Real Fit, Real Food Mom says
I have a really hard time getting good pictures too. I just do the best I can and hope that my pictures are appealing enough that readers will want to check out the recipe. 🙂 This sounds great. I’ll pin to try later! Thanks!
Bernadette says
Thanks, I just do the best I can. I know I need to work on it, but it’s hard finding the time. Maybe when my daughter starts kindergarten in the Fall! I even started a Pinterest group board called “Great Food, Not Fabulous Photos” a while back. You’re welcome to contribute if you want, just message me the link to your Pinterest on FB 🙂