Baked eggs and spinach with salsa
Ingredients
- 7g butter
-
100g spinach
-
Nutmeg (optional)
-
4 large British Lion eggs
-
2 large ripe tomatoes, finely chopped
-
25g pitted black olives, chopped
-
2tsp extra virgin olive oil
-
1tbsp freshly chopped parsley
-
2 anchovies, drained of oil, halved
-
4 slices wholemeal bread
Preparation time: 10 mins, cooking time: 15 mins, serves: 2.
Baked eggs and spinach with a tomato and black olive salsa
Method
- Preheat the oven to 180C/Fan 160C/Gas Mark 4. Melt the butter in the pan and sauté the spinach until just wilted. Season with salt and pepper and a little freshly grated nutmeg.
- Divide equally among four ramekins or two large ramekins. Cool a little then crack an egg into each ramekin.
- Put in a roasting dish and pour enough boiling water to come halfway up the sides of each. Bake for 15min or until just set.
- Meanwhile, put the tomatoes and olives in a bowl and mix together with the olive oil and parsley.
- When the eggs are cooked, divide the anchovy among the ramekins. Toast the wholemeal bread and serve this topped with the tomato and olive salsa and baked eggs.