RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Baked Eggs With Spinach And Parmesan By Bill Granger

Serves 4

foodfullstop thinks this makes a lovely quick supper. Bill thinks breakfast...

Ingredients

 Baked Eggs With Spinach And Parmesan By Bill Granger

1 Tbsp Olive Oil
200g Baby Spinach Leaves
Sea Salt
Freshly Ground Black Pepper
8 Eggs
4 Tbsp Cream
4 Tbsp Grated Parmesan

Method

Preheat the oven to 200'C (400'F/Gas 6). Lightly grease four 9 cm (3 1/2 inch) ramekins and place on a baking tray.

Heat a saucepan or frying pan over medium heat. Add the oil to the pan, then add the spinach and season with salt and pepper. Cook until the leaves are just softened. Drain the spinach in a colander and, as soon as it's cool enough to handle, squeeze out the excess liquid.

Spoon the spinach into the ramekins and break 2 eggs into each ramekin on top of the spinach. Pour 1 tablespoon of cream over the eggs and sprinkle with 1 tablespoon of parmesan. Bake for 15 minutes, or until the eggs are set and puffed up. Season and serve immediately with toast.
 
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