Name: Baked eggs with creamed spinach and Gruyère toasts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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 pouring cream (1/3 cup); Pinch freshly grated nutmeg; 4 eggs, at room temperature; 1 tsp tarragon vinegar; Gruyère toasts; 175 gm Gruyère, coarsely grated; 160 gm crème fraîche (2/3 cup); 1 tsp Dijon mustard; Thickly sliced sourdough bread

Baked eggs with creamed spinach and Gruyère toasts

Australian Gourmet Traveller breakfast recipe for baked eggs with creamed spinach and Gruyère toasts.

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

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 pouring cream (1/3 cup)

Pinch freshly grated nutmeg

4 eggs, at room temperature

1 tsp tarragon vinegar

Gruyère toasts

175 gm Gruyère, coarsely grated

160 gm crème fraîche (2/3 cup)

1 tsp Dijon mustard

Thickly sliced sourdough bread

Method

Main

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.

Styling by Rodney Dunn

Styling by Emma Knowles