FEATURE RECIPE
Baked eggs with creamed spinach and Gruyère toasts

Baked eggs with creamed spinach and Gruyère toasts

Serves 4

Cooking Time Prep time 20 mins, cook 25 mins



Baked eggs and creamed spinach
2 tbsp   olive oil
20 gm   butter
2   leeks, trimmed and thinly sliced
1 clove   garlic, finely chopped
2 bunches   English spinach, trimmed and washed
80 ml (1/3 cup)   pouring cream
Pinch   freshly grated nutmeg
4   eggs, at room temperature
1 tsp   tarragon vinegar
Gruyère toasts
175 gm   Gruyère, coarsely grated
160 gm (2/3 cup)   crème fraîche
1 tsp   Dijon mustard
Thickly sliced   sourdough bread


1 Preheat oven to 180C. Heat oil and butter in a frying pan over medium-high heat, add leek and garlic and cook for 5 minutes or until very soft. Add spinach and cook another 2-3 minutes or until just wilted, then tip into a colander and press firmly using a wooden spoon to extract any excess liquid. Process in a food processor with 2 tbsp cream until finely chopped and season to taste with sea salt, freshly ground black pepper and nutmeg. Divide among four 1 cup-capacity ovenproof ramekins.
2 Crack an egg into each ramekin. Combine remaining cream and vinegar in a jug and stir to combine. Drizzle a little cream mixture over each egg, season to taste and bake for 20-25 minutes or until egg is cooked to your liking.
3 Meanwhile, for the Gruyère toasts, combine cheese, crème fraîche and mustard in a bowl, season to taste and mix to combine. Lightly toast bread under a hot grill, turn and spread with Gruyère mixture, return to grill and cook until cheese is golden and bubbling. Serve alongside baked eggs.


RECIPE Rodney Dunn and Emma Knowles PHOTOGRAPHY Con Poulos STYLING Emma Knowles

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