These bacon, eggs, and spinach pies are a really tasty breakfast dish. Add some crusty bread, or potato wedges and salad, for a great lunch or dinner.
With this recipe, courtesy of Bord Bia, you can enjoy the ultimate comfort food during lockdown.
Serves four. Preparation time: 30 minutes.
Ingredients
12 streaky bacon rashers, rind removed
6 eggs
250ml low fat crème fraîche
2 tablesp chopped flatleaf parsley
Pinch of cayenne pepper
Salt and freshly ground black pepper
50g spinach, washed and thinly sliced
25g mature cheddar cheese, grated
Method
Preheat the oven to Gas Mark 4, 180°C (350°F ).
Grease four 12cm round ovenproof dishes or a 26cm quiche dish. Line the base and sides with the rashers. (Loose bottom tins are not suitable as the mixture will leak out ).
Whisk together the eggs, crème fraîche, parsley, cayenne pepper, salt, and pepper.
Divide the spinach among the four dishes, or spread it over the base of the quiche dish, then pour in the egg mixture. Sprinkle the cheese on top.
Bake for 20 minutes until the bacon is crispy and the egg filling is just set. Serve immediately with crusty bread and salad.
