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, sugar 4g, salt 2.23 g

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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, sugar 4g, salt 2.23 g

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