Baked Eggs With Spinach and Parmesan

Simple to make eggs for breakfast

• Ready In: 35 mins
• Serves: 4

Ingredients

•  butter, to grease
• 1  tablespoon olive oil
• 200  g  baby spinach leaves
•  sea salt
•  fresh ground black pepper
• 4  tablespoons  grated parmesan cheese
• 8  eggs
• 4  tablespoons  cream
•  extra parmesan cheese

Directions

1. Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
2. Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
3. Cook until the leaves are just softened.
4. Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
5. Divide the spinach between the ramekins and break two eggs on top of the spinach.
6. Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
7. Bake for 10-12 minutes or until the eggs are set and puffed up.
8. Serve immediately with toast.