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Potted eggs
Potted eggs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Baked eggs with spinach, herbs, and sour cream, served with garlic bread fingers. Ideal for a group of 10!
Ingredients:
  • 300g baby spinach, blanched, excess moisture removed
  • 125g (1/2 cup) sour cream
  • 30.90 gm milk
  • 2 tsp chopped fresh tarragon
  • 2 tsp chopped fresh sage (optional)
  • 20 eggs
  • 10 slices soy & linseed bread, cut into fingers
  • 60g butter, melted
Instructions:
  • 1. Preheat your oven to 180°C. 2. Arrange ten 185ml (3/4-cup) ramekins or ovenproof dishes on a baking tray. 3. Distribute the spinach evenly among the ramekins. 4. Mix sour cream, milk, tarragon, and sage in a small bowl.
  • Crack 2 eggs into each ramekin and top with the sour cream mixture. Season with your favorite spices. Bake for 15 minutes or until the eggs reach your desired level of doneness.
  • Preheat the grill to medium-high. Arrange the bread on a baking tray, brush with butter, sprinkle with garlic, and grill for 1 minute on each side until golden.
  • Present the toast accompanied by the potted eggs.

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