Spinach Baked Eggs with Parmesan & Tomato Toasts Recipe
Ingredients
| 100 g/4 oz softened butter | ||
| Parmesan | 4 Tablespoon, grated | |
| Sun-dried tomatoes | 1 Tablespoon, finely chopped | |
| Basil leaves | 8 , shredded | |
| 400 g/14 oz fresh spinach, stalks trimmed | ||
| Eggs | 4 standard | |
| French bread slice | 12 | |
Directions
1. Mix the soft butter with the Parmesan, tomatoes and basil. Heat oven to 190C/170C fan/gas 5. Wash the spinach, put into a large pan, then cover and cook until the spinach is wilted, about 2-3 mins. Drain well, pressing out all water, then return to the pan with a quarter of the flavoured butter. Allow to melt.
2. Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season, then top with a knob of butter. Bake for 10-12 mins until the eggs are just set Grill the bread on one side until crisp, spread the untoasted side with a little more butter, grill again until crisp, then serve.
2. Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season, then top with a knob of butter. Bake for 10-12 mins until the eggs are just set Grill the bread on one side until crisp, spread the untoasted side with a little more butter, grill again until crisp, then serve.
Chef
