Brunch time indeed! Baked eggs served with soldiers (toast) is a delightful way to start the day!
Baked eggs with spinach
Serves 4
Ingredients
40g butter
500g spinach, stalks removed
50g parmesan or tasty cheddar
4 Tbsp creamfreshly grated nutmeg
4 eggs
salt and freshly ground pepper
Method
Add 1 Tbsp butter to a pan and heat until melted. Add the spinach and cook until wilted (1-2 minutes).
Place in a sieve and push out excess moisture. Lightly grease four ramekins with a little butter and then place in them equal amounts of the spinach.
Sprinkle a little cheese on the spinach, leaving some for the top.
Break one egg into each ramekin.
Season lightly with salt and pepper.
Pour over the cream, sprinkle with remaining cheese and finish with a grating of nutmeg and plenty of freshly ground pepper.
Bake in preheated 180degC oven for about 20 minutes or until the eggs are just cooked.
Serve immediately, but remember the ramekins are hot!
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
