Cooked in one pan, this is a less stressful way to cook bacon and eggs in the morning and the vegetable component melds in nicely.
|1 Tbsp||Olive oil|
|2 rashers||Bacon (Main)|
|100 g||Mushrooms, chopped (Main)|
|2 cups||Baby spinach (Main)|
|1 tsp||Lemon zest|
|¼ cup||Parmesan cheese, finely grated, plus extra to serve|
|1 small handful||Flat leaf (Italian) parsley, to garnish|
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- Heat oven to 180C. Heat the oil in an ovenproof frying pan over a high heat.
- Cook the bacon and mushrooms for 3-5 minutes or until browned. Remove from the pan and keep warm.
- Add the spinach, lemon zest, cream and salt and pepper to taste and cook for 1 minute.
- Remove pan from the heat. Return mushrooms and bacon to the pan. Crack in eggs and sprinkle with parmesan. Bake for 10-12 minutes or until eggs are just set. Sprinkle with parsley and extra parmesan and serve with toast.