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Baked eggs with creamed spinach and Gruyère toasts

You'll need

  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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2007

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