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Creamy spinach and egg pots with turkish fingers
Creamy spinach and egg pots with turkish fingers
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious Creamy Spinach and Egg Pots with Turkish Fingers, ready in under 30 minutes for a tasty breakfast or brunch.
Ingredients:
  • 80g baby spinach leaves
  • 166.65 gm cream
  • 40.00 ml finely grated parmesan
  • 1/4 Turkish bread, split horizontally and cut into fingers
Instructions:
  • Preheat the oven to 180C (160C fan-forced). Tear spinach leaves into smaller pieces and fill four 1-cup ramekins, the spinach will shrink while baking.
  • Add a luxurious touch by gently pouring 2 tablespoons of cream into each ramekin. Sprinkle with Parmesan cheese and create a cozy "nest" in the center of each dish. Carefully crack an egg into the nest, ensuring the yolk remains intact.
  • Arrange the ramekins on a baking tray and bake for 12 minutes, or until the egg whites are set. While the eggs are baking, toast the bread and cut it into strips. Serve the egg pots with the Turkish bread strips for dipping.

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