I made these ages ago and I took pictures and I never take pictures of all the steps because I get caught up in the moment and my fingers get dirty and there are already enough food smudges on my electronic devices.
But I did take a whole slew of pictures because this really isn’t any harder than making bacon and eggs but it looks labor intensive and it keeps nice and warm nestled in its ramekin so I could photograph and still enjoy my brunch.I
Bacon Wrapped Baked Eggs Florentine
You can make this in oven safe ramekins like I did, or, if you are serving a crowd why not use a muffin pan? And while I’m wandering into the why not territory if you have any greens or even Brussels sprouts (like any of the Brussels sprout mushroom combos I’m contemplating) leftover from Thanksgiving I bet those would make an excellent alternative to the sautéed spinach.
Serves four
Four Eggs
8 slices of bacon precooked until almost crispy but still pliable
1 cup sautéed spinach
1/2 cup grated Parmesan or Romano cheese
Paprika and Parsley for garnish
Preheat oven to 350
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Line four oven safe ramekins with bacon. Then add sautéed or creamed spinach. Finally top with egg whites and a bit of parmesan cheese to ramekins, bake at 350 degrees for 10 minutes until whites just begin to set. Remove from oven and add egg yolks and continue baking until whites are completely cooked (12-18 minutes more).
Serve hot- remove from ramekins if desired.
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This looks fantastic. I will be sure to try this!
Thanks! Your site looks great BTW- so good with the step by step pictures.