Bacon Spinach Baked Eggs with Garlic Lemon Yogurt Aoli
This amazing Bacon Spinach Baked Eggs with Garlic Lemon Yogurt Aoli Recipe is a Low Carb meal that is quite delicious. Serves up great for breakfast OR dinner!
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Calories
Ingredients
FOR YOGHURT AOLI
½cupyogurtI used Mountain High Original Style Yoghurt
1tspgarlicminced
1tsplemon juicefresh
pinchsalt
FOR BAKE
2tspbutterdivided
2tspolive oildivided
2-3strips baconcooked and chopped
1shallotsliced
2-3clovesgarlicsliced
8oz bagfresh spinach
1tsplemon juicefresh
2eggslarge
½cupgrape tomatoeshalved
¼tspcrushed red pepper flakes
pinchcayenne
pinchsalt
Instructions
Mix yogurt, garlic, lemon juice and salt in small bowl. Store in refrigerator for later.
Preheat oven to 325 degrees.
Melt 1 tsp butter with 1 tsp oil in an oven friendly skillet* on medium heat.
Add garlic and shallot and reduce heat to medium low. Cook until slightly browned and soft, about 10 minutes, stirring occasionally.
Add spinach, bacon and lemon juice plus salt/pepper to taste. Increase to medium-high heat and turn contents frequently until spinach is wilted, about 2-3 minutes.
Remove from heat and make 1 or 2 indentations in spinach. Crack eggs into these holes and add tomato halves.
Bake uncovered until egg whites turn white, about 10-15 minutes. (10 minutes for runny and 15 minutes for hard yolks)
About 3 minutes before the bake is finished, melt 1 tsp butter with 1 tsp oil in small saucepan over medium low heat. Stir in crushed red pepper flakes, cayenne and salt. Saute for 1-2 minutes until butter bubbles. (Don’t overcook, you will burn the butter!)
Spoon yogurt aoli over spinach and drizzle with spicy butter mixture.