This recipe makes 4 servings and only 45 minutes of your time.

You will need:
• 6 slices smoked bacon
• 120g bag baby spinach
• 2 whole wheat or sourdough English muffins, split horizontally, well toasted
• 4 large eggs
• 4 tablespoons heavy whipping cream (optional)
• Special equipment: 4 x 1-cup size ramekins

Method:
Preheat oven to 400°F. Cook bacon in large fry pan over medium heat until crisp pat dry on paper towels. Add spinach to fry pan, sprinkle with pepper, and toss over medium heat for 1 minute. Transfer to strainer set over bowl to drain. Brush ramekins with oil or you can use cooking spray. Crumble bacon.

Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach evenly into ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.

Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
Per serving: 284 calories, 17 g fat, 4 g fiber