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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.

Tags: family entertaining vegetarian

Baked eggs and spinach with a tomato and black olive salsa

Method

    1. 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.
    2. Divide equally among four ramekins or two large ramekins. Cool a little then crack an egg into each ramekin.
    3. 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.
    4. Meanwhile, put the tomatoes and olives in a bowl and mix together with the olive oil and parsley.
    5. 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.