GET READY: ingredients out • large pan • measuring jug • baking sheet •

GET SET: pre-heat oven to 350 °F (180 °C) • skim read instructions before you begin •

GO! :: Instructions

1. For The Baked Eggs: chop the bacon and quickly fry it off in the large pan, add to an oven dish with the truffle oil. 
2. Crack in the 4 eggs, try to keep the yolks separated.
3. Pour the heavy cream over the eggs and season with salt & pepper. Bake in the oven for 12 mins.
4. For The Salmon: in a small dish mix together the melted butter, chopped fresh parsley, lemon juice, cayenne pepper and add garlic using a garlic press.
5. Lay the salmon fillets out on the baking sheet lined with baking paper (enough to cover over the top of the salmon too). Coat the salmon in the garlic and herb butter and cover folding the edges together. Bake for 10-12 minutes.
6. For The Parmesan Spinach: using the same large pan with the bacon grease, add the spinach and cover with the lid for a couple of minutes allowing the heat to wilt the leaves. Keep turning the leaves over, add salt and pepper and the parmesan cheese to melt and combine.
7. To Serve: once the salmon and eggs are cooked through, serve them up across 4 dishes on a bed of parmesan spinach. Enjoy!