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This recipe hits all the right notes with hearty rustic bread, egg and bacon for protein, and healthy greens. It not only makes a great breakfast, but works as an easy supper option too.

Egg-in-a-Hole with Spinach & Bacon

recipe from Eating Well Test Kitchen


  • 3 slices center-cut bacon
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 3 large cloves garlic, minced
  • 1 pound spinach (about 16 cups), tough stems removed*
  • 1 teaspoon red-wine vinegar
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 large slices country-style bread ( ¾-1 inch thick)
  • 4 large eggs


  1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
  2. Cook bacon in a large cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Drain on paper towels. Pour the bacon fat into a small heatproof bowl. If necessary, add oil to make 2 tablespoons.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add spinach by the handful and cook, stirring, until wilted, about 5 minutes. Transfer to a colander; press out excess liquid. Return the spinach to the pan and season with vinegar, ¼ teaspoon pepper and salt.
  4. Cut a 3½-inch hole in the middle of each slice of bread. (Save the rounds for another use, if desired.) Heat 1 tablespoon of the reserved bacon fat in the skillet over medium-high heat. Cook 2 slices of bread, pressing with a spatula, until lightly browned, 1 to 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fat and bread. Fill each hole with spinach. Make a deep well in the spinach and break an egg into each well.
  5. Bake, rotating the baking sheet 180 degrees about halfway through, 10 to 14 minutes for soft-set yolks. Serve sprinkled with crumbled bacon and the remaining ¼ teaspoon pepper.

*Substitute Swiss chard or kale for the spinach In this recipe.  I wouldn’t hesitate to melt some cheese on top either.