Hungover? That’s the best way to breakfast.

Saturday morning I decided to make one of those delicious hangover breakfasts that you always want to eat but are never prepared to actually make. Fortunately for me, I wasn’t hungover so I was able to leave my apartment in order to procure the necessary materials.

[Important Note] Drinking is pretty necessary to making this type of breakfast. Whether it’s hair of the dog or simply a desire to start early, cooking at any time of day is better with a drink in your hand.

[Note #2] I started early.

(One of those cups is for Kahlua, the other is for coffee. Nah, just kidding. Sort of.)

Ok, now that the important part is out of the way, I am actually about to tell you how to cook something. I know I don’t do this all that often, but this breakfast is pretty damn delicious. And if you’re planning on having a night of drinking in the near future, pre-purchase the following ingredients so that you’ll be ready the next morning when you feel like total crap.


  • Bacon
  • Hearty sandwich bread (really any bread will work, but big slices are better than baguette-style)
  • Asiago or Parmesan cheese
  • Fresh spinach
  • Eggs
  • Heavy whipping cream (although whole milk will probably work too)

See?! The hardest part is already over. Now for the easy part.

Part I – Ohhhh, my head.

Wake up hungover.

Feel the desire to eat something delicious that requires only minimal effort and creates oh-so-heavenly bacon smells.

Look in your fridge and applaud yourself, because you already bought all of those ingredients listed above. Hooray!

Berate yourself for clapping. That hurts your head.

Part II – Hair of the dog.

Make coffee.

Add Kahlua.

Or make a Bloody Mary.

Try not to vomit.


Part III – Stove-top shit.

Pre-heat oven to 400° F.

Cook bacon on the stove until crispy. If you’ve never done this before, well, shame on you. I’m not going to waste my time telling you how. Here’s a picture if you are confused.

When the bacon is crispy (this is important), remove it from the pan and put it on a paper towel.

SAVE THE DRIPPINGS IN A BOWL. You will need them in a minute, I swear.

Add a small handful of spinach leaves to the same pan. Sprinkle them with pepper and toss them gently for about 1 minute. Then remove from heat.

Part IV – Oven shit.

So I neglected to mention that you need a small oven-safe bowl to make this work. If you are super awesome, you’ll already own ramekins, which are perfect. (If you don’t know what a ramekin is, that is totally ok. I am a cooking nerd.) If you’re like me, you already have some sort of porcelain/stoneware bowl that “probably won’t break in the oven, right?” That’s good enough…hopefully.

Take your “oven-safe” bowl and brush it with the bacon drippings. Ohhhh yeahhhhh. (If you don’t own a pastry brush, use a paper towel to spread it around. Or you fingers. ‘Cuz then you can lick them! Yum!)

Find the bread you bought. Take a slice and fit it snugly into your bowl-type-deal. (Yes, the bread is bigger than the bowl. Just bend it so it’s shaped like the bowl.)

Put the spinach on top of the bread in the bowl.

Crumble 1 to 2 strips of bacon into little bits over the spinach. (Eat the remaining strips.)

Using your fingers, make a little space right in the middle of that bread-bowl. You’re about to crack an egg in there, yo!

Crack an egg into that little space. Don’t break the yolk! (If you do, it’s not the end of the world. It’s still gonna taste good.)

Drizzle several drops of heavy whipping cream over the egg.

Add salt and pepper.

Grate (or add pre-grated) parmesan/asiago over the egg.

Here’s what it should look like:

Put it in the oven for 15 minutes!

Part V – Eat that shit.

USING AN OVEN MITT, take the bowl out of your oven.

Using a fork and knife, eat your baked egg.

DON’T TOUCH THE BOWL. It was just in the oven, remember?


(And try not to vomit.)

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