butter to grease
50g/2oz butter
225g/8oz baby spinach leaves
4 tbsp bacon, finely chopped
8 eggs
4 tbsp double cream
4 tbsp grated parmesan and gruyere
4 tbsp breadcrumbs
thyme leaves to garnish
Grease ramekins, or coffee cups with butter and place on baking tray.
Cook the spinach in butter, until soft, season and divide between the ramekins.
Fry the bacon pieces until crispy and divide between ramekins. Next crack two eggs into each ramekin, top with a tablespoon of cream, parmesan and breadcrumbs and bake for 12-15 minutes until golden.
Garnish with thyme leaves and serve with toast on the side.
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