| | Bacon and egg florentine pizza
Bacon and egg florentine pizza
Bacon and egg florentine pizza 4.3-5 9
  • Calories: 3056 kj
  • Fat: 31.2g
  • Carbohydrates: 61.8g

How to Make:

  1. Preheat oven to 240°C or 220°C fan. Cook the bacon in a large frying pan over medium heat for 2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
  2. Add 200g of the spinach to pan and cook, turning, for 2-3 mins or until wilted. Remove from heat.
  3. Place pizza bases on 2 baking trays. Spread sauce over bases. Sprinkle with cheese. Arrange the bacon and spinach over the pizza. Crack 1 egg into a cup then arrange on pizza. Repeat with remaining eggs. Top with cherry tomatoes. Bake for 12-15 mins or until the eggs are cooked to your liking and the tomatoes soften.
  4. Transfer pizza to a clean work surface. Cut into wedges and serve with remaining spinach.
Time for preparing:
20 min.


  • 300g Coles Short Cut Bacon
  • 280g pkt baby spinach leaves
  • 2 x 30cm pizza bases
  • 250ml jar Coles Brand Mild Mexican Sauce
  • 2 cups coarsely grated mozzarella
  • 6 eggs
  • 250g cherry vine tomatoes