Green Eggs and Ham

A mix of a number of recipes, using traditional breakfast ingredients to create something different for breakfast. 4 serves.

Ingredients

• 6 strips of bacon
• 4 eggs
• 1 cup spinach
• 2 small spring oinons or 1 large spring onion, thinly sliced
• cooking spray or butter
• salt and pepper
• chevre, optional

Directions

1. Preheat oven to 200 degrees celsius. Spray four ramekins with cooking spray and set aside on to a baking tray.

2. Heat a frypan to medium-high heat. Cook bacon until it is brown but not crispy (about 5 minutes). Set aside on a plate lined with paper towels to drain.

3. Reserve 1 tbsp of bacon fat and heat over medium heat. Add thinly sliced spring onions and cheese (optional) and saute for 2-3 minutes. Add spinach and saute until wilted, another 3-5 minutes. Season lightly with salt and pepper.  Set aside.

4. Cut each bacon slice in half, line the bottom of each ramekin with half a slice of bacon one way, and half the other, forming a cross. Line the sides of your ramekin with one slice of bacon, forming a collar. Try to leave a little bit of the collar raised to help make the transfer from ramekin to plate easier.

5. Distribute spinach mix evenly amongst ramekins. Carefully crack an egg into each ramekin, making sure the yolk is not broken. Season with salt and pepper.

6. Bake for about 15-20 minutes until whites are just set. Let cool for 5 minutes before transferring from ramekins (they can be served in the ramekins if preferred). To remove from ramekins, carefully lift by the bacon collar and use a spoon to guide it onto a plate.