If you love yourself a poached egg, but don’t quite have the skills to perfect one, let us introduce you to baked eggs. Nestled on a bed of bacon, mushrooms, spinach, and creamy alfredo sauce, the eggs are poached to perfection: tender with runny yolks. Enjoy with sourdough bread and you have yourself a delicious (and easy!) meal to serve for your next brunch party.
What you need
- Oven-safe skillet
- 1 tablespoon olive oil
- 4 oz (about 4 large) mushrooms, sliced
- 3 oz Fresh Express Spinach (a little more than half the bag)
- 5 slices cooked bacon, chopped
- 1 jar (16 oz.) Cucina Fresca Alfredo Sauce
- 4 Smith Brothers Farms Eggs
- Salt and pepper
Preheat oven to 375F. Heat a 12-inch oven-safe skillet over medium-high heat and add olive oil. When the oil is shimmering, add sliced mushrooms and sauté until golden brown.
Add spinach and sauté until it's wilted. Stir in cooked bacon, then add the alfredo sauce. Reduce heat and stir frequently until alfredo is heated through.
Using a spoon, make four divots in the alfredo sauce mixture and gently crack an egg into each one. Season eggs with salt and pepper, and place pan in the oven. Bake until the egg whites are set (about 15 minutes). Remove from the oven, and spoon into bowls. Serve with toasted bread for dipping.