Bacon Baskets With Egg, Spinach & feta

Bacon nests with egg, spinach and feta

Servings 6


  • 350g streaky bacon
  • 300g spinach, steamed and well drained.
  • 6 large eggs
  • 1 ½ wheels feta cheese, crumbled
  • freshly ground black pepper to taste


  • Preheat oven to 230 °C.
  • Grease and line a muffin tray, a 6 tart tin (not loose bottom) or 6 ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets.
  • Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.
  • Make sure all the liquid is squeezed out of the steamed spinach and roughly chop.
  • Sprinkle the bacon nests with feta and spinach then crack and whole egg into each one.
  • Sprinkle with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
  • Carefully use a palette knife to remove from the tray and serve immediately.

Tip: Lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess.

About the author: Brian Kitching
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