• STEP 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.

  • STEP 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.


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.

Recipe from Good Food magazine, July 2007

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