Bacon nests with egg, spinach and feta

Recipe from: 21 April 2015
recipes, banting, LCHF, breakfast

Ingredients 5
Servings 1
Minutes 00:15


Serving Change
  • 350
    streaky bacon
  • 300
    spinach, steamed and well drained.
  • 6
    large eggs
  • 1,5
    wheels feta cheese, crumbled
  • freshly ground black pepper to taste



Preheat oven to 230 °C.

Grease and line a muffin tray, a 6 tart tin (not loose bottom) or 6 ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets.
Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.

Make sure all the liquid is squeezed out of the steamed spinach and roughly chop.
Sprinkle the bacon nests with feta and spinach then crack and whole egg into each one. Sprinkle with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
Carefully use a palette knife to remove from the tray and serve immediately.

Tip: These are rather lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess.

Recipe reprinted with permission of Bits of Carey.
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Read more on: breakfast  |  lchf  |  banting

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