Spinach Baked Eggs With Parmesan & Tomato Toasts

Make these as a simple starter or as a tasty brunch - a great combination of flavours

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  494

• Protein

  20g

• Carbs

  31g

• Fat

  33g

• Saturates

  18g

• Fibre

  4g

• Sugar

  4g

• Salt

  2.23g

Ingredients

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

Directions

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.

Categories: All Christmas, Courses, Dairy, Vegetables