Creamy Baked Eggs & Spinach

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From Recipe + June '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (222.1 g)
  • Calories 432.7
  • Total Fat - 27.2 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 278.3 mg
  • Sodium - 882.5 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.1 g
  • Protein - 27.2 g
  • Calcium - 439 mg
  • Iron - 3.3 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Heat oil and butter in a frying pan over low heat and cook and stir leek for 5 minutes or until soft and then add spinach and cook for 1 minute or until just wilted and any excess liquid has evaporated and then add nutmeg.

Step 3

Divide spinach mixture between 4 x 1 cup ovenproof ramekins and crack and egg into each ramekin.

Step 4

Whisk cream and vinegar in a small jug and drizzle over the eggs and bake for 15 minutes or until eggs and cooked to your liking.

Step 5

Preheat an oven grill/broiler to high.

Step 6

Whisk cheese, sour cream and mustard in a jug and grill/broil bread slice3s for 2 minutes or until lightly toasted.

Step 7

Spread untoasted sides with cheese mixture and grill/broil for 1 minute or until golden and bubbling.

Step 8

Serve cheese toast with baked eggs.

Tips & Variations


No special items needed.

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