Baked Spinach Eggs

Ingredients

    2tbsp olive oil
    20g butter
    2 leeks, trimmed and sliced
    1 clove garlic, chopped
    300g (10oz) spinach
    90ml (3fl oz) single cream
    Pinch grated nutmeg
    4 eggs
    Sourdough bread, to serve

Method

    Heat the oven to 180˚C (gas mark 4). Heat the oil and butter in a frying pan over a medium heat. Add the leeks and garlic, and cook for 5 mins or until very soft. Add the spinach and cook until wilted, then drain. Blend in a food processor with 2tbsp cream. Season and add the nutmeg.
    Divide the spinach mix among four 250ml (8fl oz) ramekins. Crack an egg into each one, divide the rest of the cream between them and season.
    Place the ramekins in a baking dish and pour in enough boiling water to come halfway up their sides. Bake for 12-15 mins. Serve with toasted slices of sourdough.

Top tips

You can cook the spinach in advance and place it in the ramekins. When you are ready to serve, add the eggs and follow the recipe.

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