Shirred eggs with spinach & jalapeño

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• The Cherub

  14 June 2012

  The Cherub rated and commented on this recipe

  

  This tased fabulous although I was disapointed my eggs were well cooked (they also sank into the cream mixture). Next time will use more spinach and cook for less time to get runny eggs oh and I think 1 egg would be plenty per person as it is rich and filling enough. Brilliant though and will do again. I did serve with crusty bread not tortillas.

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Ingredients

• 1 tbsp butter , melted
• 150g frozen leaf spinach , defrosted and excess moisture squeezed out
• 2 slices jalapeño peppers , finely chopped
• a large pinch smoked paprika
• a large pinch celery salt (optional)
• 4 tbsp double cream
• 8 eggs
• 25g cheddar , grated
• 2 tortillas , toasted, cut into shards or strips

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 mins

Ingredients

• 1 tbsp butter , melted
• 150g frozen leaf spinach , defrosted and excess moisture squeezed out
• 2 slices jalapeño peppers , finely chopped
• a large pinch smoked paprika
• a large pinch celery salt (optional)
• 4 tbsp double cream
• 8 eggs
• 25g cheddar , grated
• 2 tortillas , toasted, cut into shards or strips

PER SERVING

422 kcalories, protein 17.4g, carbohydrate 13.3g, fat 33.1 g, saturated fat 16.6g, fibre 1.4g, salt 0.7 g

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