Simply Smokin’ Baked Eggs

April 29, 2016

Eggs are baked with Tomato and Spinach. Great for a hearty breakfast or even better as a late night snack.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 2 Servings


2-4 Farm Fresh Eggs

1 box frozen spinach (thawed) -or- 1 can spinach (drained) -or- 1 - 6 oz bag baby spinach (par-cooked/wilted)

1 Roma Tomato cut in thick slices

Whiskey Oak Smoked Salt

Whiskey Oak Pork & Poultry Seasoning

Freshly Ground Black Pepper

Ham Sices (optional)

Hot Sauce (optional)


1Preheat oven to 400 degrees F

2Grease or spray oil 2 ramekins/oven proof bowls then divide tomato slices between them. Season tomato with Whiskey Oak Smoked Salt and fresh ground pepper.

3Gently squeeze spinach to remove as much water as possible and divide between bowls, pressing in middle to leave a well for eggs to rest. If desired add ham or other thinly sliced meat and drizzle with hot sauce

4Crack eggs into center of each bowl (1-2 per bowl as desired) and sprinkle Whiskey Oak Pork & Poultry over the top

5Place bowls on baking sheet and bake until whites are set yet yolks are still soft, about 15 minutes

6Carefully serve, remembering that bowl will still be hot

Hot toast with butter and pork & poultry seasoning goes great with this.