- bacon - 240 Grams
- onions - 1/4 Cups
- garlic - 3 teeth
- Portobello mushrooms - 240 Grams
- spinach - 300 grams
- thick cream - 1/3 Glass
- salt - 1/4 teaspoons
- black pepper - 1/4 teaspoons
- nutmeg - 1/8 teaspoons
- eggs - 6 pieces
- Parmesan cheese - 2 items. spoons
1. Cut the bacon into cubes. Finely chop the onions. Finely chop mushrooms and garlic. Finely grate the Parmesan cheese. Put the baking tray in the upper third of the oven and heat the oven to 230 degrees. In a large frying pan fry the bacon until crisp. Put bacon on paper towels and let drain off the grease. 2. Fry onion and garlic in fat from bacon on low heat, stirring until onion and garlic are soft, from 2 to 3 minutes. Add mushrooms and increase the fire. Fry, stirring, until the mushrooms are soft, about 3 minutes. 3. Add the spinach and mix. Fry until spinach is soft. 4. Add the cream, salt, pepper, nutmeg and bring to a boil. 5. Stir with bacon and remove the frying pan from the fire. 6. Pour the mixture into a large baking dish and make 6 large depressions in the mixture. Smash the eggs in each cavity and bake until the proteins harden, and the yolks will still remain soft, from 7 to 10 minutes. Lightly season with salt and pepper, then sprinkle with grated Parmesan cheese and serve.
Servings: 3