Vincent's Country Bacon and Eggs Recipe

Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven preheat to 390 degrees F (199 degrees C) or use the \Combo 2\ setting.) Line a baking sheet with aluminum foil; arrange bacon slices on top.

Bake in the preheated oven until bacon is partially cooked through but not crispy about 10 minutes in the conventional oven and 6 to 7 minutes in the countertop induction oven.

Reduce oven temperature to 375 degrees F (190 degrees C); reduce countertop induction oven temperature to 325 degrees F (163 degrees C).

Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant about 1 minute. Add spinach; season with salt and pepper. Cook and stir until spinach turns dark green 3 to 5 minutes. Remove from heat.

Cut four 2-inch holes 3/4 of the way through each loaf evenly spaced apart using a small serrated knife. Remove bread cutouts with your fingers; discard or set aside for another use.

Press 1 tablespoon of the spinach mixture into the bottom of each hole. Line each hole with 1 slice of bacon. Crack 1 egg into each hole; top with 1 tablespoon half-and-half. Season with salt and pepper. Sprinkle 1 tablespoon Parmesan cheese over half-and-half. Transfer loaves to a baking sheet.

Bake in the preheated oven until eggs are set about 15 minutes.