Sunday Breakfast: Eggs en Cocotte with Bacon and Spinach

After a long week, there is nothing better than breakfast at home with the hubby. Of course, it's got to be easy. No point stressing out trying to make a weekend breakfast.

Eggs en Cocotte is a great way to make a tasty, special breakfast that is headache-free. And it's a great way to use whatever ingredients you have around.

The basics are the eggs and the cream. After that, you can put whatever you want in them. Then, just put them in the oven for about 10 minutes and voila! Breakfast!

Eggs en Cocotte with Bacon and Spinach

Serves 2

3 cups Spinach

1 clove Garlic, minced

Olive Oil

1/4 cup Chopped Pork Belly or Bacon

4 Eggs

2 tbsp 18% Cream

Salt and Pepper

Preheat oven to 400 degrees.

In a pan over medium heat, heat the olive oil and the garlic. Add the spinach and cook until wilted. Remove from pan.

In the same pan, add the chopped pork belly or bacon and cook until browned. Place on a paper towel to drain.

Prepare the 2 ramekins by placing half of the spinach and bacon in each one. Crack 2 eggs into each cocotte. Add 1 tbsp of cream to each. Season with salt and pepper.

Bake the cocottes for about 10 minutes until the egg white is just cooked. Serve hot with toast.