- 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 whole-wheat bread (3/4-1 inch thick)
- 4 large eggs
Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray. 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. 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, 1/4 teaspoon pepper and salt. Cut a 3 1/2-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. 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 1/4 teaspoon pepper. Serves 4
Nutritional Information: 302 calories, 18g protein, 29g carbohydrates, 6g fiber, 12g fat, 191mg cholesterol 191.2mg