Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 20g butter
  • 1 onion, peeled and sliced
  • 3 sprigs rosemary
  • 1 clove garlic, chopped
  • 300g spinach, chopped
  • 90ml thickened cream
  • pinch grated nutmeg 
  • 4 eggs
  • parmesan for grating
  • sourdough bread, to serve 

Instruction

  • <p>Heat oven to 180C.</p> <p>Over medium heat, heat the oil and butter in a frying pan, add onion, rosemary and garlic and cook until soft, about five minutes.</p> <p>Blanch spinach in a pot of boiling water, drain in a colander and squeeze out excess water. Put the spinach, cream and nutmeg in a food processor with the onion mix and blend until smooth.</p> <p>Spoon half the spinach mixture into four 250ml ramekins. Crack an egg into each ramekin, season with salt and pepper and spoon the rest of the spinach around the egg leaving the yolk uncovered.</p> <p>Place the ramekins on the centre shelf of the oven and bake until whites are cooked but yolks are still runny, about 20-25 minutes.</p> <p>Remove from oven, grate some parmesan over it and serve with toasted sourdough.</p> <p><b>TIP</b></p> <p>The spinach mixture can be made the day before. Warm it in a microwave or pan to help it cook faster in the ramekin.</p>