Potted Eggs with Spinach and Bacon

Potted Eggs with Spinach and Bacon

4.3 49 évaluation

Prép. 5min

Total 30min

6 portions

Ingrédients

olive oil plus extra for greasing
10 g
bacon lardons
80 g
fresh spinach leaves
80 g
fresh tarragon leaves only, to taste
2 - 3 sprigs
milk
30 g
medium eggs
8
fine sea salt
½ tsp
ground black pepper
¼ tsp
water
700 g
bread toasted, buttered
6 slices

Niveau

facile

Infos nut. par 1 portion

Protides 14.2 g

Calories 1101 kJ / 263 kcal

Lipides 14 g

Glucides 20 g

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