Bacon burger with egg and spinach
Eggs and bacon provide plenty of protein and fats that keep you full without a heavy carb load. Spinach adds folate, potassium, and a little fiber, while cheese makes the flavor richer and creamier. The result is a hot savory breakfast that also works well as a portioned snack or quick dinner.
Heat the oven to 200°C. Arrange bacon (150 g) in a woven layer on a tray and bake for about 15 minutes until browned and firm. Transfer it to paper towels and keep some of the rendered fat for the pan.
Mix eggs (200 g) with heavy cream (30 g), table salt (2 g), and black pepper (1 g). In a skillet with a little bacon fat, wilt spinach (120 g), then pour in the egg mixture and cook, stirring, until softly set and thick.
Spread the eggs and spinach over the baked bacon base, top with hard cheese (40 g), and return to the oven for 3 more minutes so the cheese melts. Let it settle briefly, then cut into portions and serve hot.
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