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Eggs Baked with Potatoes, Spinach and Bacon

Looking for an easy baked eggs recipe? This hearty one-pan dish combines eggs, potatoes, crispy bacon, spinach, and melted cheese. It makes a delicious meal, perfect for brunch, lunch, or dinner. Simple to prepare and packed with flavour, it's a comforting family favourite that's ideal for sharing.
4 people
45 min
Nutrition per serving
  • kcal
    534kcal
  • protein
    23g
  • total fat
    37g
  • saturates
    18g
  • iron
    4.15mg
  • carbs
    37g

Ingredients

  • 800g potatoes, thinly sliced 
  • 150ml vegetable stock, hot 
  • Knob of butter 
  • A little oil 
  • 125g bacon lardons 
  • 200g spinach 
  • 200g cherry tomatoes, halved 
  • 125g mozzarella ball, torn 
  • 4 large free-range eggs 
  • 50g cheddar cheese, grated 
  • Salt and freshly ground black pepper 

 

Main
  • 800g potatoes, thinly sliced 
  • 150ml vegetable stock, hot 
  • Knob of butter 
  • A little oil 
  • 125g bacon lardons 
  • 200g spinach 
  • 200g cherry tomatoes, halved 
  • 125g mozzarella ball, torn 
  • 4 large free-range eggs 
  • 50g cheddar cheese, grated 
  • Salt and freshly ground black pepper 

 

Method

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Preheat the oven to Gas Mark 4, 180°C (350°F).  

To cook: Arrange the thinly sliced potatoes in a buttered 30cm x 20cm baking dish. Pour over the hot vegetable stock and dot with butter. Season and bake for 20 minutes until almost tender. 

Meanwhile, heat a drizzle of oil in a large frying pan over a medium heat. Fry the bacon lardons until crisp and golden. Transfer to a plate and set aside. In the same pan, sauté the spinach for 1–2 minutes until just wilted.

When the potatoes are ready, remove them from the oven. Scatter the cherry tomatoes on top of the potatoes, then add the spinach, bacon lardons, and mozzarella.

Make four indents with the back of a spoon, large enough to hold an egg. Crack the eggs into each indentation. Season the eggs, then sprinkle over the grated cheese, making sure to cover the yolks to prevent them from overcooking 

Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes. 

To serve: divide into four portions or bring the dish to the table and let everyone help themselves. 

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Method

Copy Text

Preheat the oven to Gas Mark 4, 180°C (350°F).  

To cook: Arrange the thinly sliced potatoes in a buttered 30cm x 20cm baking dish. Pour over the hot vegetable stock and dot with butter. Season and bake for 20 minutes until almost tender. 

Meanwhile, heat a drizzle of oil in a large frying pan over a medium heat. Fry the bacon lardons until crisp and golden. Transfer to a plate and set aside. In the same pan, sauté the spinach for 1–2 minutes until just wilted.

When the potatoes are ready, remove them from the oven. Scatter the cherry tomatoes on top of the potatoes, then add the spinach, bacon lardons, and mozzarella.

Make four indents with the back of a spoon, large enough to hold an egg. Crack the eggs into each indentation. Season the eggs, then sprinkle over the grated cheese, making sure to cover the yolks to prevent them from overcooking 

Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes. 

To serve: divide into four portions or bring the dish to the table and let everyone help themselves. 

Eggs Baked with Potatoes, Spinach and Bacon

Eggs Baked with Potatoes, Spinach and Bacon