Baked Eggs With Spinach & Parmesan

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   1. Select four small ramekins or oven proof dishes.

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   2. Wash the spinach leaves and dry them thoroughly with some clean linen.

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   3. Heat a frying pan with a small knob of butter and add the spinach to the pan and cook over a high heat for approximately one minute until the spinach has all wilted down.

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   4. Once this has happened sprinkle the spinach with a tiny pinch of nutmeg-not too much now or it makes the dish very highly flavoured which is undesirable.

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   5. Transfer the spinach to a fine sieve and allow it to drain of all the excess liquid. Push the spinach with the back of a spoon if that helps.

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   6. Preheat the oven to 190C/375F/Gas Mark 5

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   7. Divide the spinach over the base of the four ramekins and then crack two eggs on top of each portion of spinach.

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   8. Pour 1 tablespoon of cream on top of each batch of the eggs and then divide the grated parmesan between the four dishes.

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   9. Put the ramekins on a flat baking sheet and bake for approximately 15 minutes or until the eggs have just set.

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    10. Serve immediately with slices of well buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.