World · Keto
Baked Eggs with Spinach & Sauerkraut Hash
A tangy gut-friendly hash — sauerkraut, spinach, bacon, and cauliflower rice — topped with eggs and baked until the whites set and the yolks stay runny. Bracing, savoury, and surprisingly satisfying for breakfast.
Gluten-free Easy
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Serves
- 2
5g Net carbs
25g Protein
35g Fat
450 Calories
Per serving
Ingredients
- 4 Large eggs
- 80g (about 4 strips) Streaky bacon, diced
- 100g (about 1/2 cup) Sauerkraut, drained well
- 80g (about 3/4 cup) Cauliflower rice (fresh or frozen)
- 80g (3 cups) Fresh baby spinach
- 1/4 (20g) Small onion, finely diced
- 1 tbsp Olive oil
- 1 clove Garlic, minced
- 1/2 tsp Smoked paprika
- to taste Fine sea salt and black pepper
- small handful Fresh parsley, chopped (to serve)
Method
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in an oven-safe skillet over medium heat. Add the bacon and cook 4-5 minutes until starting to crisp.
- Add the onion and cook 2 minutes until soft. Stir in the garlic; cook 30 seconds.
- Add the cauliflower rice and paprika. Sauté 3 minutes, stirring occasionally, until lightly browned.
- Stir in the sauerkraut and spinach. Cook 1-2 minutes until the spinach wilts. Season with salt and pepper.
- Make four wells in the hash with the back of a spoon. Crack an egg into each well.
- Transfer the skillet to the oven and bake 8-10 minutes, until the whites are set and the yolks are still runny (or longer if you prefer firm yolks).
- Finish with chopped parsley and serve straight from the skillet.
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