Preparation time: 15 minutes
Cooking time: about 15 minutes
Serves: 4
•
2 bunches English spinach
• 40g butter
•
1/2 cup (125mL)
thin cream
• pinch nutmeg
•
2 tablespoons finely grated parmesan
• 4 eggs
•
extra virgin olive oil, to drizzle
• toast, to serve
1. Preheat the oven to 180ºC. Trim the stems from the spinach and wash the leaves well, then dry thoroughly (a salad spinner is best for this). Roughly chop the leaves. Melt the butter in a large, deep frying pan, and add the spinach. Cook over medium heat for about 2 minutes, stirring occasionally, until wilted. Add the cream and season with nutmeg, salt and freshly ground black pepper.
2. Divide the spinach mixture between four 1/2 to 3/4 cup capacity ovenproof ramekins. Sprinkle with parmesan. Make a little indentation in the mixture, and carefully break an egg into each ramekin, taking care not to break the yolk.
3. Place the ramekins onto an oven tray. Bake for 12 minutes, until set. Drizzle with extra virgin olive oil, and serve immediately, with toast on the side.
