Coddled Eggs with Spinach and Bacon
Nutrition per serving
| Calories | 707 kcal |
| Protein | 33.4 g |
| Carbs | 14.7 g |
| Fats | 58.6 g |
| Saturated Fat | 21 g |
| Monounsaturated Fat | 22.2 g |
| Polyunsaturated Fat | 10.5 g |
| Sugars | 0.9 g |
| Fiber | 8.7 g |
| Sodium | 1,215 mg |
Ingredients
| Butter (salted) | |
| Egg(s) | |
| Olive Oil | |
| Smoked Bacon | |
| Baby Spinach | |
| Pine Nuts, dried |
1. Trim smoked bacon of fat and slice into 1cm thick strips. Prepare large saucepan of water to the boil and put a steamer basket on top.
2. Add chunk of butter into two small individual dishes, then crack an egg into each one.
3. When the water is boiling and steaming place the small dishes into the steamer basket. Cover and steam the eggs for 6–10 minutes. The whites should be firm but the yolks still runny.
4. At the same time heat the olive oil in a large frying pan over a medium to high heat.
5. Add the bacon and fry for 1–2 minutes so that the bacon is crisp.
6. Stir in the spinach and cook until it has wilted, then season with salt and pepper.
7. Serve eggs with the bacon and spinach and top with pine nuts as required.