1 Tbsp Olive oil (for cooking the mushrooms)
1/2 yellow onion, chopped
1 (10 oz) package fresh spinach or about 5-6 cups firmly packed spinach
3-4 eggs 

A little butter (optional)

Salt and Pepper, to taste

4 tsp chipotle chilli and paprika paste

4 tsp maple syrup

12 rashers streaky bacon

Pinch of brown sugar

Mix the chipotle paste and maple syrup. Put the bacon on the lined tray and brush one side with half the chilli-maple paste. Bake for 8-10 minutes, until just crisp, then turn over and brush with the remaining paste. Bake for a further 5-7 minutes. Sprinkle with brown sugar and set aside.

Heat the oil in a large skillet or fying pan. Saute the onions until they are tender about 6-8 minutes. Set Aside.

Place the spinach in the frying  pan or skillet that you cooked the onions in. Add a little water, 2 tablespoons more or less. Using medium heat, cook the spinach just until wilted, about 2-4 mins. Use either your hand or a spatula to pack in the spinach. 

Bring back the onions to the skillet. You may season the vegetables lightly with salt and pepper at this point. Depending on the number of eggs you are using, create wells (if using 4 eggs, then 4 wells) in the middle by pushing the spinach and onions to the side.

Dot each well with a little butter or spray with a little oil. 

Crack an egg on each well. Season the eggs with salt and pepper. Cook until the eggs are fully set or to your desired doneness roughly 5-6 minutes.