Serves 4

6 strips bacon

1/2 medium onion, finely chopped

1 1/4 pounds spinach, kale, or swiss chard, coarse stems removed and leaves coarsely chopped

1/3 cup heavy cream or whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large eggs

4 slices rustic bread, toasted

1. Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crisp. Remove to paper towel to drain. Reserve bacon grease in pan.

2. Add onion to skillet and cook, stirring, until soft. Add spinach and cook. covered, until wilted, 2 more minutes. Remove lid and cook until liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper; simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.

3. Crumble 2 pieces of bacon into small shards; stir into spinach mixture.

4. Place 4 buttered ramekins on a baking sheet and divide spinach mixture among them. Make an indentation in center of spinach and crack an egg into each. Bake until whites are just set, about 15 minutes. Serve with toast and remaining bacon.

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