Preheat your oven to 400° F

Lay the spinach leaves in a small, oven-safe dish that you've sprayed with non-stick cooking spray. I used a mini cast iron skillet, which is 6 inches wide.

Crumble half of the bacon and half of the Parmesan cheese over the spinach leaves.

Carefully crack each egg into a small dish and then pour over the spinach leaves. I use the spinach leaves to make a barrier in the middle, so the eggs will stay put on each side.

Sprinkle the eggs with a little salt and pepper.

Tear a few leaves of parsley over the eggs and then sprinkle with the remaining bacon and cheese.

Place the pan in the oven and bake for 10 to 15 minutes or until the whites are set and the yolks are done to your liking.

Remove the pan from the oven and sprinkle with chopped chives, a few more torn pieces of parsley and a little more cheese, if desired.

Notes:

I strongly suggest using a good quality bacon. It has more flavor and texture. So much so that you really only need one piece in this.