Spinach baked eggs with parmesan & tomato toasts

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Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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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.
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.

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.

Per serving

494 kcalories, protein 20g, carbohydrate 31g, fat 33 g, saturated fat 18g, fibre 4g, salt 2.23 g

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Joanne

  19 January 2008

  Joanne rated and commented on this recipe

  

  I cooked these as a starter and they were delicious and very easy to make. I made the herb butter to go with them which again was very easy. These would make lovely brunch. Will make again.

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• Gander

  21 January 2008

  Gander rated and commented on this recipe

  

  Had these for brunch, were delicious! Made the butter from Lurpac, dried basil, grated hard cheese, tomato puree & seasoning as these are what I had in the kitchen at the time. Cooked in a coffee cup as I didn't have a ramekin. Will definitely have again!

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• Belkey

  27 March 2008

  Belkey rated this recipe

  

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• Fruitspangle

  28 March 2008

  Fruitspangle rated and commented on this recipe

  

  I've made these a few times - they always go down well!Although I think that using baby spinach leaves improves the dish. I've also tried adding a few pieces of smoked streaky bacon to the spinach and wilting the leaves in a little of the bacon fat. Instead of the butter topping try pouring a little single cream to cover the eggs, then sprinkling with parmesan and paprika.

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• Philippa

  21 May 2008

  Philippa commented on this recipe

  Make this all the time and it always goes down a storm as a brunch or a starter. I've started using frozen spinach, I really don't think you notice the difference and it cuts the cost and the effort a lot!

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• Ross

  17 August 2008

  Ross rated and commented on this recipe

  

  I make this quite a lot and always find it goes down so well. It's healthy-ish (depending on how much butter you use!) and is very tasty. My girlfriend loves it and always tells her friends about it.

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• Girl Flower

  23 October 2008

  Girl Flower rated and commented on this recipe

  

  I made this recently and it was simple and yummy. I added chopped ham to the mix which gave it more substance and also I hadnt prepared the butter so used what I could from store cupboard supplies. I wil be making this again and do the butter properly!

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Ingredients

• 400g fresh spinach
• 100g Basil, parmesan & tomato butter
• 4 eggs
• 8-12 slices French stick

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian

Ingredients

• 400g fresh spinach
• 100g Basil, parmesan & tomato butter
• 4 eggs
• 8-12 slices French stick

Per serving

494 kcalories, protein 20g, carbohydrate 31g, fat 33 g, saturated fat 18g, fibre 4g, salt 2.23 g

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