Baked Eggs and Spinach Brunch


“Your success only makes you more motivated to do better” – Rory McIlroy

I made this delicious, adventurous take on a brunch today. Spinach is such a superfood, I love eating it and it I should so good for us.

When I was cooking this I couldn’t wait to eat it. The combination of the flavours of the bacon, garlic and onion cooking together was so incredible. Shallots give much more flavour to your food than normal onions.

I love adding to fennel to lots of things now. You can pretty much add it to lots of foods and it will taste even nicer and then everything combined with the chopped tomatoes just gives this dish such a flavoursome feel.

And of course finishing the dish with Spinach and Eggs mean it adds even more goodness.

Not a long and time consuming recipe to make, but absolutely, amazingly tasty.


5 rashers Bacon, finely diced ( 360 Calories, 25g Fat, 2.5g Carbs, 20g Protein)

1 shallot, finely diced ( 6 Calories, 0g Fat, 0.75g Carbs, 0.5g Protein)

3 cloves of garlic, finely diced ( 13 Calories, 0g Fat, 3g Carbs, 1g Protein)

1 tbsp olive oil ( 123 Calories, 14g Fat, 0g Carbs, 0g Protein)

400g Tin chopped tomatoes ( 94 Calories, 0g Fat, 14g Carbs, 6g Protein)

1 tsp fennel seeds

50g Spinach ( 14.5 Calories, 0.5g Fat, 1g Carbs, 1.5g Protein)

3 Eggs ( 201 Calories, 15g Fat, 0g Carbs, 21g Protein)


1) Pre heat the oven to 200C/Gas Mark 6.

2) Fry the diced bacon and onion shallot together in a large frying pan in the tablespoon of olive oil for about 5 minutes on a medium to high heat, ensuring they are cooked very well but not burning.

3) Halfway through, add the finely diced garlic and continue cooking until the garlic is nice and golden at the end of the five minutes too.

4) Now, add the tinned tomatoes and stir well. Add the fennel seeds and stir thoroughly again. Season very well with a fair amount of salt and pepper.

5) Add the spinach to the pan and mix everything a little. Tip everything in to a Pyrex dish and stir and mix everything together thoroughly for a few minutes until the spinach starts to wilt a bit.

6) Crack 3 eggs on top, spreading the yolks out evenly over the dish. However, when you are cracking the eggs, before letting the yolks themselves drop out, make sure you spread as much of the egg whites all over the ingredients so that it is covering most of the dish.

7) Place in the oven for approximately 10-12 minutes. As demonstrated in my video, your egg should be well cooked coming out of the oven but the yolks still lovely and runny.

8) Serve with buttered toast.

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