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Baked eggs with spinach and tomato
Baked eggs with spinach and tomato
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate baked eggs with spinach and tomato for a golden, flavorful twist.
Ingredients:
  • Melted butter, for greasing
  • 2.40 gm salt
  • 1 tomato, cut crossways into 4 slices
  • 150g baby spinach leaves, washed well, dried
  • Pinch ground nutmeg
  • Ground black pepper, to taste
  • 25g (1/3 cup) finely shredded parmesan
  • 4 eggs
  • Sprigs of fresh chervil or snipped fresh chives, to serve
  • 4 thick slices rye bread, toasted, buttered, cut into 2cm fingers, to serve
Instructions:
  • Preheat the oven to 200°C. Grease four 125ml (1/2-cup) ramekins with melted butter. Sprinkle salt over one side of the tomato slices and place on a paper towel. Let them sit for 10 minutes to drain. Pat the tomatoes dry with another paper towel to remove any excess liquid.
  • While you wait, boil water in a medium saucepan over high heat. Add in the spinach leaves and cook for 10-20 seconds until they just wilt. Drain and let it cool for 5 minutes, then gently squeeze out any extra liquid with your hands.
  • Arrange a layer of spinach at the bottom of each ramekin, dust with nutmeg, and season with pepper. Add tomato slices and sprinkle with parmesan cheese. Crack an egg into each ramekin. Transfer the ramekins into an ovenproof dish, then carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
  • Bake the ramekins in a preheated oven for 12-15 minutes, until the egg whites are set and the yolks are still runny. Remove, dry the dishes, garnish with chervil or chives, and serve with toast fingers right away.

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