Baked Florentine Eggs

Ingredients

• 1 tablespoon oil
• 6 rashers shortcut bacon, finely sliced
• 1 onion, chopped
• 100g baby spinach
• 125g PHILADELPHIA Spreadable Cream Cheese
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• Chunky toast, to serve
• Chives, for garnish

Method

• HEAT the oil in a non-stick frypan and sauté the bacon and onion until just cooked. Add spinach and cook until wilted then stir through the PHILLY.
• SPOON the bacon mixture into 4 x 1 cup capacity greased ramekins, crack an egg into each and season. Place into a baking dish and pour in boiling water to come halfway up the sides of the ramekins. Cover with foil.
• BAKE in a moderate oven 180C for 10 minutes. Remove foil and bake for a further 5 minutes or until the egg is just set. Place ramekins on serving plates with toast and garnish with chives. Serve immediately.