Name: Spinach baked eggs with parmesan & tomato toasts
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 400g fresh spinach; 100g Basil, parmesan (or vegetarian alternative) & tomato butter; 4 eggs; 8-12 slices French stick

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Spinach baked eggs with parmesan & tomato toasts

Spinach baked eggs with parmesan & tomato toasts

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Make these as a simple starter or as a tasty brunch - a great combination of flavours

Easily doubled

Easily halved

Vegetarian

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Flavoured butters

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

400g fresh spinach
100g Basil, parmesan (or vegetarian alternative) & tomato butter
4 eggs
8-12 slices French stick

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Nutrition: per serving

kcal494
fat33g
saturates18g
carbs31g
sugars4g
fibre4g
protein20g
salt2.23g

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.
step 2

Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.

RECIPE TIPS

MORE WAYS TO USE...

Basil, parmesan & tomato butter: Great topping for jacket potatoes. Make the toasts as above, then top with prosciutto and slices of avocado. Stir into cooked green beans or courgettes just before serving.

Recipe from Good Food magazine, July 2007

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A star rating of 4.8 out of 5.15 ratings

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