Ingredients
- 1 tablespoon olive oil (light)
- 20 grams butter
- 1 leek, thinly sliced (pale section only)
- 100 grams spinach leaves (chopped, baby spinach)
- Ground nutmeg, pinch
- 4 large eggs (at room temperature)
- 2 tablespoons heavy cream (pure cream)
- 2 teaspoons white wine vinegar
- 1 cup grated cheddar cheese (or cheese of choice)
- 1/2 cup low-fat sour cream (extra light)
- 1 teaspoon Dijon mustard
- 4 (120 grams) sliced bread (thick slices crusty bread)
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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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.
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Step 3: Divide spinach mixture between 4 x 1 cup ovenproof ramekins and crack and egg into each ramekin.
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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.
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Step 5: Preheat an oven grill/broiler to high.
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Step 6: Whisk cheese, sour cream and mustard in a jug and grill/broil bread slice3s for 2 minutes or until lightly toasted.
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Step 7: Spread untoasted sides with cheese mixture and grill/broil for 1 minute or until golden and bubbling.
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Step 8: Serve cheese toast with baked eggs.
We hope you enjoy this recipe!
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