Egg & Creamy Spinach (U.K.)

Egg & Creamy Spinach (U.K.)

(2 servings)    Printable Version
  • 2 large eggs
  • about 100g frozen spinach
  • 10 cL liquid cream
  • some butter
  • a piece of baguette or other type of bread
  • salt
  • pepper
  • nutmeg
You will need: 2 ramekins and a bigger dish to make a "bain marie" with the 2 ramekins in the oven.

Butter the 2 ramekins and pour an egg in each.

Add some shredded nutmeg and some salt on the egg white (if you pour it on the yolk, it will make not so nice white spots on it).

Thaw spinach by putting it in the microwave for 2 minutes.

Turn the oven on, 200 C, and add the wide dish + 1cm of water in the dish.

Blend the spinach with the cream, add salt and pepper to taste.

When the oven is at temperature, add the 2 ramekins and cook for 8-10 min (until the egg white is cooked and the egg yolk still runny).

Toast and cut a slice of bread to make what we call in French "mouillettes", meaning thin slices of bread. It is good to eat with a bit of butter spread on them.

If you want, you can warm up a bit the creamy spinach before serving.

Add some creamy spinach in each ramekin.

Bon appetite!


Baked eggs in ramekins with a spinach puree. Recipe submitted by Julie In England.

Mr Breakfast would like to thank julyinengland for this recipe.

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